Effect of Open and Controlled Fermentation on the Proximate and Antinutrient Compositions of Glycine max (Soya Bean)

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.