Sample
Phytate (mg/100g)
Oxalate (mg/100g)
Raw soya bean
1
615.00 ± 12.25
a
43.43 ± 4.62
a
Soaked soya bean
1
455.00 ± 30.00
b
23.90 ± 5.14
b
Cooked soya bean
1
450.00 ± 50.50
b
9.03 ± 1.77
c
Tempeh
2
255.00 ± 45.50
c
6.72 ± 1.51
c
1
4 replicates
2
6 replicates
Different alphabet in the same column showed significant differences (p<0.05) based on ANOVA (post-hoc Tukey)
Table 3:
Anti-nutrient contents in soya bean samples during tempeh processing
