Unfermented soybeans are difficult to digest,
partly due to the high amount of protein enzyme
inhibitors and hard-to-digest sugar structures. During the
fermentation process, the enzymes produced by the
beneficial bacteria and other microbes break down, or
predigest, the specific complex carbohydrates (sugars)
found in soy and most other legumes. This process also
renders the proteins more digestible and easier to
assimilate than those in the whole soybean. For those
with a compromised digestive system or difficulty
digesting protein, this is especially helpful.