Daidzein and genestein contents in tempeh and selected soy products
2009
Hasnah Haron. | Ismail, Amin | Azrina Azlan. | Suzana Shahar. | Peng, Loh Su
The total isoflavones in tempeh and selected local soy products was determined. Raw tempeh contained 26±6mg daidzein (Da) and 28±11mg genestein (Ge) while fried tempeh contained 35±11mgDa and 31±11mg Ge in 100g (wet basis). Total isoflavone content in 100g of raw tempeh, based on a dry weight, was 205±56mg and significantly reduced to 113±41mg in 100g of fried tempeh. Tempeh in batter was deep-fried for 30min which reduced 45% of the total isoflavone content compared to the raw one. Raw tempeh contained the highest total content of isoflavone among the studied local soy products. Total isoflavone content in processed soy foods like egg tofu and home made soybean drink were significantly lower than other soy products studied.
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