3 Soy Fermented food Should be a part of our diet
Fermented Isoflavones that enhance the nutritional value of soya food
Soya foods are made from the whole soyabean. The botanical name of the soyabeans plant is Glycine max. It is a protein-rich and known as poor’s men meat. It is a native to East Asia. It belongs to the family of Leguminosae.
Traditionally, unfermented soybeans foods are used like soya milk, tofu, etc. But nowadays there are so many different types of fermented foods that are used by seeing their significant rich protein quality. For the fermentation process, there are essentials of yeast, bacteria, and mold, or some cases combination of each is required. Soyabeans contain a significant amount of phytic acid, dietary minerals, and many types of vitamin B.
Soyabeans food contain 0.25% calcium, 0.57% Phosphorus, 0.01% Sodium, 1.50% potassium, 0.02% Chlorine,0.29% Magnesium, 0.3% sulphur, 90 ppm ferrous, 16 ppm boron, 15ppm, cupper, 40 ppm zinc, 25 ppm mangenese, 1.4 ppm fluorine, 0.5 ppm selenium, 0.005 ppm iodine, 2.5 ppm molybednum, 6.0 ppm nickel, 6.5 ppm thiamine, 1.0 ppm riboflavin , 18–20% soyabean oil, 40–45% soy protein, 35% carbohydrates, ~0.04–0.24% Isoflavones.
Consumption of soyfood becomes more beneficial if we take it as a part of our diet. There are some health care benefits like it help to increase the bone density results lowering the risk of Osteoporosis, prevent prostate enlargement, reduce the risk of various type of cancer like breast cancer, lung cancer, uterine cancer, etc.
3 Fermented Isoflavones that must be a part of our diet — Miso, Natto, Tempeh
Miso
Miso is a Japnese fermented dish. It likes a paste and serves as a soup. Miso is rich in protein and vitamins. Miso is vegan. Miso consisting of soyabean, rice or wheat, salt, water, and Koji ( Aspergillus oryzae).Miso sense of taste is salty, sweet, savory, fruity depending upon the ingredients that are used for preparation.
Natto
Natto is the healthiest soya product. Its texture is gooey and its smell is unique. Traditionally, Natto made in japan and often served as a breakfast. Natto consisting of water, fat, protein, fiber, sugar, calcium, the property of probiotic, vitamin -K2, B6, B2, E.For the fermentation and production of Natto Bacillus natto are used.
Ezyme present in natto is Nattokinase( NK) that is produced by the bacterium Bacillus subtilis during the fermentation of soybean to produce Natto.Nk has a fibrolytic ( anti- clotting)capacity,it is very helpful to treat cardiovascular disease.
The health care point of view Natto helps to reduce Cholesterol level, lower the risk of heart disease, and control the rate of blood pressure.
Tempeh
Tempeh is an Indonesian food made from soyabean. it is prepared by partially cooked soyabean fermented with Fungus Rhizopus oligoprous. Tempeh mainly contains proteins, Vitamin B, carbs, and iron. It is a good choice for those who are looking for a high protein meat substitute. It is a vegetarian meal. Tempeh is rich in isoflavones. Tempeh has antioxidant and anti-inflammatory properties. It helps to lower blood pressure.
The fermentation process in these food products promotes the growth of probiotics that shows a lot of benefits. Soyabeans Fermented foods are beneficial for our health, helps to boost up our immune system.
References
Chyi-Shen and Hsieh, Paochuan. “ Fermented whole soyabeans and soyabeans paste”.Handbook of food and beverage Fermentation Technology New York: Marcel Dekker, Inc.,2004.
K.Nill, in Encyclopedia of Food and Health,2016-Soyabeans: Properties and Analysis.
Nakajima N., Nozaki, N.; Ishihara K.; Ishikawa; A.; Tsusih.Analysis of Isoflavone content in tempeh a fermented soyabean and preparation of a new Isoflavone enriched Tempeh.J.Biosci.Bioeng.2005,100,685–687.
Teng, D.F., C.S. Lin, and P.C. Hseih.Fermented whole soyabeans and soyabean paste.Handbook of food and Beverage Fermentation Technology New York: Marcel Dekker, inc., 2004.
Yunqi Weng, Jian Yao, and Kevin Yueju Wang. “ Nattokinase: An Oral Antithrombotic Agent for the prevention of Cardiovascular disease.” International Journal of Molecular Sciences on www.ncbi.nlm.nih.gov.
