Effect of Open and Controlled Fermentation on the Proximate and Antinutrient Compositions of Glycine max (Soya Bean)
K. M. Anigo, A. S. Abdullahi, A. Olagunju, A. S. Michael
Advances in Research · pp. 1–6 · Published 8 Sep 2014
10.9734/AIR/2015/10359Abstract
Aims: The effect of open and controlled fermentation on the proximate and anti-nutrients compositions of Glycine max were investigated. Study Design: Ability of fermentation to improving the proximate composition and lowering the antinutrients in G. max was studied. Place and Duration of Study: Department of Biochemistry, Ahmadu Bello University Zaria-Nigeria, between August 2013 and March 2014. Methodology: Glycine max seeds were processed and subjected open and controlled fermentation in the presence of Aspergillus niger. Analysis on the proximate and anti-nutritional parameters were conducted in both fermented products. Results: This study revealed the effects of open and controlled fermentation on physiochemical, the proximate compositions, microbial load and anti-nutritional factors in Glycine max. Range from moisture: (2.173 – 10.033)%, temperature: (25±3ºC), color of spores: (black), microbial spore suspension: (1.06 × 107 spores/25 g), crude protein (25.247 – 36.502)%, crude fiber: (7.061 – 1.253)%, crude lipid: (13.549 – 21.474)%, ash: (7.061 – 3.520)%, nitrogen free extract: (44.176 – 27.217)%, odour: (pleasant chocking), phytates: (26.140 – 9.138mg/100g), cyanide: (0.258 – 0.06mg/100g). The effects of open fermentation were very pronounced compared to the controlled fermentation. Conclusion: It could be concluded that A. niger is not effective as the open in G. max fermentation.
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