Journal of Food Technology

Year: 2005
Volume: 3
Issue: 1
Page No. 87 - 91

Soaking and Cooking of Soybean for Soy-daddawa Production: Bacteria Profile and Proximate Composition

Authors : Omafuvbe , O. Bridget and B. Falilat Sanusi

Abstract: The bacteria profile and proximate composition of soybean soaking and cooking for soy-daddawa production were investigated. Soybean soaked (in tap water at 30oC) for up to 24h underwent natural acid fermentation with a reduction in pH from 7.10 to 5.40. The fermentation was characterized by a total aerobic mesophilic bacteria (TAMB) count ranging from 4.18 log10 cfu/ml at the onset to 11.00 log10 cfu/ml. at the end of the soaking period. The bacteria associated with the soaking included species of Staphylococcus, Enterobacter, Citrobacter, Micrococcus, Bacillus, Streptococcus, Flavobacterium, Proteus and Klebsiella. Crude protein and fibre increased while ether extract, ash and total carbohydrate decreased slightly with soaking. Dehulling and cooking of soaked soybean resulted in reduction of ash, crude fibre, and total carbohydrate but increased crude protein and ether extract. The total soluble sugar in soybean seeds decreased with soaking and cooking but increased in the soak water (soybean soak) while the excess water drained from the cooked seeds (cook water) contain appreciable amount.

How to cite this article:

Omafuvbe , O. Bridget and Sanusi, B. Falilat , 2005. Soaking and Cooking of Soybean for Soy-daddawa Production: Bacteria Profile and Proximate Composition . Journal of Food Technology, 3: 87-91.

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