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Bioavailability of Iron in Fermented Soybeans
Author(s) -
MOELJOPAWIRO S.,
GORDON D. T.,
FIELDS M. L.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13981.x
Subject(s) - rhizopus oligosporus , bioavailability , food science , fermentation , lactic acid , chemistry , hemoglobin , rhizopus , lactic acid fermentation , biochemistry , biology , bacteria , bioinformatics , genetics
Hemoglobin depletion‐repletion assay was used for determining iron bioavailability. The relative biological value (RBV) of iron in boiled nonfermented soybeans was the lowest among the products evaluated. The RBV of iron increased from 60.1% in boiled nonfermented soybeans to 86.7% by lactic acid producing microorganisms and to 87.5% by Rhizopus oligosporus fermentation (FeSO 4 = 100%). Results of this research suggested that fermentation by lactic acid producing organisms and Rhizopus oligosporus increased the RBV of iron.