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From:
松本 万里 <[log in to unmask]>
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松本 万里 <[log in to unmask]>
Date:
Thu, 2 Aug 2018 02:51:22 +0000
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Dear all

From Masato-m, JAPAN



As for processed soy, like tofu and tempe (one of fermented soy products), I found an observatory article below.



http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/asil-article/Food_Chemistry2-2013/Effect_of_soybean_processing_on_content_and_bioaccessibility_of_folate_.pdf#search=%27fermented+soy+folate+acid%27



Also, in Japanese composition tables, fermented soy, called “nattou” has 120μg of folate with 59.5g of water per 100g, while dried soy bean has 260μg folate with 12.4g water.

Those transition would indicate folate mass in dried matter might be increased through boiling and fermentation processes.



Best regards



Masato Matsumoto,

Resource investigation office,

Ministry of Education & Science,

JAPAN



From: Beulah Pretorius [mailto:[log in to unmask]]

Sent: Wednesday, August 1, 2018 6:02 PM

To: [log in to unmask]

Subject: Nutrient retention values



Dear Colleagues,



We have done in study on fortified maize meal and corresponding maize porridges (stiff and fermented). We observed a % retention for folic acid of >100%.



Is this possible and if so, can you perhaps direct me to literature explaining this observation.



Regards

Beulah







--



----------------------------------------------------------------



Dr Beulah Pretorius



Researcher: Department of Animal and Wildlife Sciences



Faculty of Natural and Agricultural Sciences



Extraordinary Lecturer: School of Health Systems and Public Health



Faculty of Health Sciences



University of Pretoria



South Africa



Tel: +27 12 348 6649



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