EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL

Ojochenemi Rebecca Egwumah; Rowland Monday-Ojo Kayode; Bukola Idowu Kayode; Aliyu Ndabokun Abdulkadir

doi:10.55251/jmbfs.9876

Authors

Ojochenemi Rebecca Egwumah Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, Ilorin, Kwara State https://orcid.org/0000-0001-5030-9880
Rowland Monday-Ojo Kayode Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, Ilorin, Kwara State https://orcid.org/0000-0002-2828-2519
Bukola Idowu Kayode Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, Ilorin, Kwara State https://orcid.org/0000-0002-4821-4230
Aliyu Ndabokun Abdulkadir National Cereal Research Institute Badeggi, Bida Niger State, Nigeria https://orcid.org/0009-0006-5137-3933

DOI:

https://doi.org/10.55251/jmbfs.9876

Keywords:

Soybean-hull, Fibre, Solid-state fermentation, Fungal species, Bacterial species

Abstract

The by-product of soybean processing, soybean-hull, can have its fibre broken down by solid-state fermentation to improve digestibility and nutrient absorption. This research investigated the impacts of microbial strains in a solid-state fermentation on quality characteristics of soybean-hull. Soybean-hull was inoculated with a mono-culture of fungal (Aspergillus oryzae, Saccharomyces cerevisiae) and bacterial species (Bacillus subtilis, Lactobacillus plantarum) while unfermented soybean-hull served as control at (27±2^oC) for 0hour, 24hours, 48hours and 72hours. At 24hours of fermentation, pH ranged from 6.17-6.42. TSS decreased significantly (p < 0.05) while TTA gradually increased in all samples. Soybean-hull with L plantarum at 24hours of fermentation had the highest value of iron (3.18 mg/l). Ca:P interactions were influenced, as there was an increase from 0.15 in the control to 3.45 in L_.plantarum at 72hours. The protein (4.98-22.42%), lipid (3.58-21.04%), moisture (7.07-8.23%) increased significantly (P < 0.05) while carbohydrate (36.29-26.04%) and fibre (60.32-15.97%) decreased as fermentation progresses. Phytate and trypsin inhibitors reduced significantly. Fibre fractions of the fermented substrate decreased except NDS which increased. This study revealed that fermented soybean-hulls innoculated with Bacillus substilis and Aspergillus oryzae at 72hours offers better nutritional values and could be adopted as a new nutrient source.