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



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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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