Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
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.
Graduate School of Health and Welfare Science, Okayama Prefectural University, Kuboki, Soja, Japan. nakajima@fhw.oka-pu.ac.jp
Nobuyoshi
N
Nakajima
Nobuyuki
N
Nozaki
Kohji
K
Ishihara
Akiko
A
Ishikawa
Hideaki
H
Tsuji
D018929:Cell Culture Techniques / Q000379:methods*; D005285:Fermentation / Q000502:physiology; D005504:Food Analysis; D007529:Isoflavones / Q000032:analysis* / Q000737:chemistry* / Q000378:metabolism; D012233:Rhizopus / Q000502:physiology*; D045730:Soy Foods / Q000032:analysis* / Q000382:microbiology; D013025:Glycine max / Q000737:chemistry* / Q000382:microbiology*
D007529:Isoflavones