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Studies on the nutritional value of tempeh. 3. Changes in biotin and folic acid contents during tempeh fermentation.

It has been reported (1, 2, 3) that tempeh, a fermented soybean product made by the action of Rhizopus on cooked soybeans, pro duces some vitamins of B group, i.e., riboflavin, nicotinic acid, vitamin B6, pantothenic acid, but no thiamine (4). In the series of studies on the nutritional value of tempeh, changes in contents of these vitamins during tempeh fermentation have been investigated by the present authors. However, studies had not yet been made with biotin and folic acid. This paper deals with changes in biotin and folic acid activities during tempeh fermentation.