ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Characteristics and Quality of Japanese Traditional Fermented Soybean (Natto) from a Low-phytate Line.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Re-developing African traditional foods for industrial production, improved quality and safety.NPJ science of food · 2026Review
- Widely Targeted Metabolomics Revealed the Metabolic Basis of Physiological Function and Flavor of Natto.Metabolites · 2024Article
- Natto: A medicinal and edible food with health function.Chinese herbal medicines · 2023Review
- Nutritional evaluation and transcriptome analyses of short-time germinated seeds in soybean (Glycine max L. Merri.).Scientific reports · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Japanese traditional fermented soybean or "natto", a cheap and nutrient-rich food, is very popular in Japan. The low-phytate (LP) soybeans exhibit higher mineral bioavailability; however, their use in preparing natto has not been reported. Therefore, in this study, characteristics and quality of natto prepared using LP soybean were investigated. The findings revealed a better color, lower stickiness, and lower hardness and taste of LP natto with lower phytate and higher inorganic phosphorus (Pi) concentrations than those in the normal-phytate (NP) natto. However, the Ca, Mg, and K concentrations were not significantly different between LP and NP natto, whereas the protein level in NP natto was slightly higher than that in LP natto. These findings indicate that the lower phytate content in LP natto than that in NP natto, could facilitate a higher bioavailability of P and other minerals. Moreover, the improved color and lower stickiness, in addition to lower hardness and taste of LP natto, imparted through improved manufacturing process could increase its acceptability overseas, thereby increasing its commercial value. These improved qualities of LP natto could contribute to improving human health as well as increasing sustainable food and nutrient security.
Indexed as
Identifiers
33099715What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.