Tempeh is a traditional fermented soybean product, which is normally produced by the cottage industry in Malaysia and normally consumed as fried, boiled, steamed or roasted. In Malaysian diet, tempeh is categorized as one of the calcium-containing food source in addition to milk and dairy products. The postmenopausal Malay women in Malaysia were reported to consume only 30-60% from the recommended 1,000 mg calcium/day. Thus, in order to assess the bioavailability of tempeh as a calcium source, fractional calcium absorption from tempeh was determined in 20 healthy postmenopausal Malay women....
Tempeh is a traditional fermented soybean product, which is normally produced by the cottage industry in Malaysia and normally consumed as fried, boil...
