Studies on the Nutritional Value of Tempeh

III. Changes in Biotin and Folic Acid Contents during Tempeh Fermentation

Abstract

Changes in biotin and total folic acid activities in tempeh during fermentation with Rhizopus oljgosporus were investigated. It was found that contents of biotin and total folate compounds in tempeh were 2.3 and 4-5 times higher than those in unfermented soybeans, respectively.