Abstract

IMPACT OF PROBIOTIC FERMENTATION ON PROXIMATE AND AMINO ACID COMPOSITIONS, AND ENERGY VALUE OF SOYBEAN

Anyalogbu Ernest A. A.*, Nweje-Anyalowu Paul C. and Ubani Chigozie P.

Abstract

Background: Fermentation, an age-long process, is used to transform and preserve food materials via the growth and metabolic actions of microorganisms. The organisms could be autochthonous or ones with specific properties deliberately added depending on the desired effect. In this work, milled brown soybean seeds were subjected to solid-state fermentation using organisms known to have probiotic functions: Lactobacillus casei, L. acidophilus, L. plantarum, Bifidobacterium animalis and Saccharomyces boulardii. The effect on the proximate composition, energy value, and amino acids concentration were evaluated. Results: Protein and fibre gave the highest and least proximate values respectively. Fermentation increased ash and carbohydrate contents yielding peak values at 24 h (2.91±0.60 g/100g sample) and 72 h (13.68±1.04 g/100g sample) respectively, with increment in carbohydrate been statistically significant (p<0.05) at all fermentation time. Fibre on the other hand was steadily reduced and the reduction becomes significant (p<0.05) after 24 h fermentation. Protein was decreased by 24 hr fermentation and then increased yielding peak value (47.08±0.99 g/100g sample) at 48 hr. Peak values were obtained for fat (27.94±2.72 g/100g sample) and energy content (470.25±25.56kcal 100g-1 sample) at 24 hr fermentation. The values of amino acids assayed were generally increased by fermentation producing peak values at 24 hr. Beyond 24 hr the amino acids were diversely affected. Also except for %TNEAA, %TAAA, %Cys in TSAA, Leu/Ile ratio, and % Leu-Ile all the protein quality parameters calculated were mainly increased by fermentation exhibiting peak values at 24 hr fermentation. Conclusion: Fermentation of brown soybean using the consortium of probiotic organisms for 24 hr improved its proximate and amino acid contents and energy value making it more valuable in human and animal nutrition.

Keywords: Probiotics, fermentation, proximate, brown soybean, amino acids.