Effects of Different Fermentation Methods on the Proximate Composition, Amino Acid Profile and Some Antinutritional Factors (ANFs) In Soyabeans (Glycine Max)

This study evaluated the effect of controlled fermentation by lactobacillus (T1) and three uncontrolled fermentation methods; cooking and ferment (T2), daddawa (T3) and cook with potash and ferment (T) on the chemical composition, amino acid profile, anti nutritional factors (ANFs) and protein quality factors of soyabeans (Glycine max). Dry matter (DM) percentage ranged from 89.57 to 93.77% while crude protein(CP) percentage ranged from 32.91% to 40.35%. Crude fibre (CF) values ranged from 94% to 17.22%. Ether extract (EE) highest value was obtained in cooked and fermented soyabeans while the least (9.32%) was obtained in lactobacillus fermented soyabeans. Total ash percentages ranged from 2.64 to 6.33% while NFE percentages ranged from 20.13 to 39.04%. Ca and P percentage values were high (0.51 and 0.29%) in daddawa and cook with potash and ferment groups respectively. Amino acid (g/100g protein) showed values for lysine ranging from 3.99 to 5.60, while cystine had values ranging from 0.88 to 1.12. Methionine value were highest (1.34 and 1.16) in lactobacillus, cooking and ferment while daddawa gave the least (0.70) and values for phenylalanine ranged from 3.06 to 4.26. Drastic reduction in trypsin inhibitor activity was observed due to treatment effects. Reduction of phytic acid was however highest with daddawa (66.99%) and closely followed (63.19%) in lactobacillus. Urease assay values ranged from 0.03 to 0.18 (ΔpH) and lactobacillus treatment gave highest protein solubility index of 84.85%. Phytic acid and Protein Solubility Index (PSI), correlation between treatment effect and PSI were significant and so also Trypsin Inhibitor Activity (TIA) and reduction in TIA . Cooking and fermentation was observed to improve the nutrient quality of soyabeans and reduced ANFs to a safe level in comparison with other fermentation methods while protein quality was preserved through controlled fermentation by lactobacillus.