The total isoflavone content of the slurry (550 mg) was lower than that of the raw soaked soybeans (690 mg) (Table 2) and a change in distribution of isoflavone components was observed (Table 3).
The total isoflavone content of the slurry (550 mg) was lowerthan that of the raw soaked soybeans (690 mg) (Table2) and a change in distribution of isoflavone componentswas observed (Table 3).