Calcium Bioavailability of Tempe and Boiled Soybean Flours and Its Effect on Osfemurs in Experimental Rats

抄録

Tempe is a nutritious food that contains both macronutrients and micronutrients in an adequate amount. Tempe contains a high amount of calcium, so it is an affordable food product that can be purchased by most people in Indonesia. Calcium deficiency can lead to several diseases and disorders such as osteoporosis, hypertension, heart disease, and nerve damage. This study was aimed to evaluate: (1) the calcium bioavailability (absorption and retention) of tempe and boiled soybean flours compared to casein (control), (2) the effect of tempe and boiled soybean flours on blood calcium and osfemurs in rats. This study was conducted using rats as a model. The rats were divided into four treatment groups based on the sources and protein concentrations in the diet; tempe flour 10% protein, tempe flour 20% protein, boiled soybean flour 10% protein, and casein 10% protein as a control. This experiment was conducted for over than 90 d. The results showed that the sources of protein (casein, tempe flour, and boiled soybean flour) and protein level in the diet (10% and 20%) had no significantl effect (p>0.05) to the calcium absorption, calcium retention, calcium content in serum, calcium content in osfemurs, and total calcium in osfemurs. Tempe flour and boiled soybean flour can be consumed as a calcium source to substitute the consumption of calcium from dairy products.