Analysis of Isoflavone Content in Tempeh, a Fermented Soybean, and Preparation of a New Isoflavone-Enriched Tempeh

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Author(s)

Abstract

To produce a tempeh-like functional food containing a high level of isoflavone with a high absorptivity, we analyzed changes in the composition of isoflavone during tempeh fermentation and the difference in isoflavone content depending on the soybean variety and particular tissue. By adding soybean germ (hypocotyl) that contained a large amount of isoflavone, we prepared a new isoflavone-enriched tempeh in the form of a granular fermented soybean-based food, which can serve as a nutritious supplement for the elderly.

Journal

  • Journal of bioscience and bioengineering

    Journal of bioscience and bioengineering 100(6), 685-687, 2005-12-25

    The Society for Biotechnology, Japan

References:  11

Codes

  • NII Article ID (NAID)
    110002978303
  • NII NACSIS-CAT ID (NCID)
    AA11307678
  • Text Lang
    ENG
  • Article Type
    ART
  • ISSN
    13891723
  • NDL Article ID
    7758281
  • NDL Source Classification
    ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
  • NDL Call No.
    Z53-S65
  • Data Source
    CJP  NDL  NII-ELS 
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