Nutritional Studies On Fermented, Germinated And Baked Soya Bean(Glycine Max) Preparations

Abstract

The nutritional quality and protein efficiency ratio (PER) of shoyu a fermentedsoya bean product, ferment ed soya milk drink, germinated soya bean andgerminated soya bean bread were studied. Nutritional quality was determinedby chemical analysis and PER by animal feeding studies. Results indicate aslight change in the protein content of the processed products with no adversechanges in essential amino acid content. Ash content was greatest in germinatedsoya beans. Trypsin inhibitor activity was markedly reduced on germination.Animal feeding studies indicate a slight increase in protein quality on germinationand fermentation. However, a slight decrease was noted in soya bean breadwhich may be due to the Maiilard reaction rendering lysine unavailable.