Bioavailability of Iron in Fermented Soybeans

Abstract

ABSTRACT 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.