Effect of fermentation on nutritional and anti-nutritionalpr | 17609
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International Research Journal of Microbiology

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Effect of fermentation on nutritional and anti-nutritionalproperties of fermenting Soy beans and the antagonistic effect of the fermenting organism on selected pathogens


Rachel Olubunmi Babalola and Oluwamodupe Emmanuel Giwa

Soybeans seed were bought from market cleaned pulverized and processed in to fermentation stages for analysis on physiochemical, proximate, organoleptics and microbial load parameters. This studies reveals the effect of Physiochemical changes that occurred on fermentation of soybeans per period to range from; moisture (19-65)% sugar (2.28-2.07)% pH (6.8 - 9.5), Temperature (18 - 28)0C respectively, Proximate composition; crude protein (48.17 - 58.05), crude fibre (17.20 - 20.16), fat content (13.48- 18.44)% ash (3.04 - 3.62)% TTA (1.10 - 1.45)% Organoleptic changes; colour (Butter-light brown), texture (fine-sticky), smell (pleasant- chocking), Microbial load also varies on different selective media: Nutrient agar for total count (1.2 x 103-2.8 x 103), Mannitol salt agar for Staphylococcal count (1.6 x 101-1.0 x 101), tryptose soy agar for Bacillus count (1.5 x 101 - 8.2 x 101), PDA for fungi count (3.0 x 103-3.3 x 103), MacConkey for coliform count (Nill). The effect of the Bacillus spp was very pronounce against Staphylococcus aureus at 0.8 cm zone of inhibition and was not effective against Candida albican. It can therefore be concluded that Bacillus spp are the major fermenting organism of soybeans and its effect against the selected pathogen could implies it as a good probiotic microbes

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