Effect of Bacillus sphaericus on Proximate Composition of Soybean (Glycine max) for the Production of Soy Iru

Abstract

Bacillus sphaericus was isolated from naturally fermented soybeans ( Glycine max ) and used as a single starter for controlled laboratory fermentation for soy iru production at 35 ^o C for 72 hours and the result of proximate analysis obtained before and after fermentation showed that, the moisture content of the boiled unfermented was 59.16% and increased slightly to 59.40% in naturally fermented soybeans and reduced to 49.99% in soybeans fermented with B. sphaericus . There was increase in percentage protein content from 24.50% to 31.24% after natural fermentation and 42.39% in control fermentation. The fat content increased from 17.12% to 19.90% after natural fermentation and 24.68% in controlled fermentation. There was increase in ash content from 0.97% to 1.72% and 9.58% of boiled unfermented, naturally fermented and controlled fermented sample. The fiber content reduced in fermented sample from 3.85% to 3.47%, and increased to 9.20% in controlled fermented sample while there was reduction in carbohydrate content from 26.30% to 22.86% in fermented and 18.12% in controlled fermented sample.