Biofunctionality and health aspects

The digestibility of soya is limited because of the presence of some anti-nutritional factors such as trypsin inhibitors, lectins and flamlence-causing oligosaccharides, and because of structural barriers (cell walls) that are poorly digestible and that inhibit diffusion of digestive enzymes. 

Due to the activity of the functional fermentation nucrobiota, molecules can be formed in fermented soya foods that have been proven and/or suggested to have positive influences on human health. Folic acid or folate, and vitamin B12 or cyanocobalamin are vitamins that can be synthesized by microorganisms (Mo et al., 2013). Isofla-vones in soya are glycosides and as such, poorly accessible. By enzymic action these 

Accessibility was estimated as soluble solids passing through a 12-14kDa cut-off dialysis membrane. Source Data from Kiers, Nout, et al. (2000). 

24 piglets per treatment diarrtioea severity 0 = hrm and formed faeces, 2=shapeless faeces, 4=liquid faeces and 6=watery diarrhoea SSF, solid-state fermentation. 

Fermented with traditional mixed tempe starter at 1577 0.63 

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