Which of the following occurs as a result of using common bread mold to ferment soybeans during the production of tempeh?

Question

Quizplus · Accepted Answer

Common bread mold used in tempeh production has the ability to decrease lectins. Lectins are anti-nutrients found in many plant-based foods that can interfere with digestion and nutrient absorption. Fermenting soybeans with common bread mold can therefore improve the nutritional value and digestibility of the final product. Phytate, a compound that can also interfere with nutrient absorption, is not introduced but is reduced during the tempeh fermentation process. Autoimmune diseases are not induced by tempeh consumption. While the protein content of tempeh is relatively high, it is not increased as a direct result of using common bread mold.

Which of the Following Occurs as a Result of Using