Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese)

S.A.O. Adeyeye*, O.T. Bolaji, T.A. Abegunde, H.K. Tiamiyu, A.O. Adebayo-Oyetoro, F. Idowu-Adebayo

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2°C with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and anti-nutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.

Original languageEnglish
Pages (from-to)152-160
Number of pages9
JournalFood Research
Volume4
Issue number1
DOIs
Publication statusPublished - 1 Feb 2020

Fingerprint

Soy Foods
Fermentation
cheeses
Phytic Acid
Trypsin Inhibitors
Tannins
fermentation
trypsin inhibitors
phytic acid
Soybeans
Food
tannins
Minerals
nutrients
soybeans
minerals
Amino Acids
amino acids
antinutritional factors
Riboflavin

Keywords

  • Fermentation
  • Nutritional and anti-nutrients
  • Soy-wara
  • Soybeans

Cite this

Adeyeye, S. A. O., Bolaji, O. T., Abegunde, T. A., Tiamiyu, H. K., Adebayo-Oyetoro, A. O., & Idowu-Adebayo, F. (2020). Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese). Food Research, 4(1), 152-160. https://doi.org/10.26656/fr.2017.4(1).187
Adeyeye, S.A.O. ; Bolaji, O.T. ; Abegunde, T.A. ; Tiamiyu, H.K. ; Adebayo-Oyetoro, A.O. ; Idowu-Adebayo, F. / Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese). In: Food Research. 2020 ; Vol. 4, No. 1. pp. 152-160.
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abstract = "This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2°C with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and anti-nutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.",
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Adeyeye, SAO, Bolaji, OT, Abegunde, TA, Tiamiyu, HK, Adebayo-Oyetoro, AO & Idowu-Adebayo, F 2020, 'Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese)', Food Research, vol. 4, no. 1, pp. 152-160. https://doi.org/10.26656/fr.2017.4(1).187

Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese). / Adeyeye, S.A.O.; Bolaji, O.T.; Abegunde, T.A.; Tiamiyu, H.K.; Adebayo-Oyetoro, A.O.; Idowu-Adebayo, F.

In: Food Research, Vol. 4, No. 1, 01.02.2020, p. 152-160.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese)

AU - Adeyeye, S.A.O.

AU - Bolaji, O.T.

AU - Abegunde, T.A.

AU - Tiamiyu, H.K.

AU - Adebayo-Oyetoro, A.O.

AU - Idowu-Adebayo, F.

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N2 - This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2°C with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and anti-nutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.

AB - This study was carried to evaluate the effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara. A total of 100 samples consisting of five treatments of 20 samples per each treatment were studied. Yellow soybeans were soaked and fermented for 24 hrs, 48 hrs, 72 hrs and 96 hrs respectively at 27±2°C with 0 hr as control. Fermented soybeans were used for soy-wara production and soy-wara samples were evaluated for nutritional (amino acid, vitamin and mineral profile) and anti-nutritional (phytate, tannin and trypsin inhibitor activity) qualities. Results of amino acids analysis showed that tryptophan, isoleucine, methionine, phenylalanine, leucine and lysine contents in the fermented soy-wara ranged from 3.49 to 6.75, 21.94 to 24.41, 20.60 to 23.98, 22.11 to 27.15, 33.16 to 36.51 and 24.16 to 26.27 mg/100 g respectively. The values of thiamine, riboflavin and niacin contents in the fermented soy-wara ranged from 1.60 to 1.87, 1.44 to 1.71 and 2.21 to 2.78 mg/100 g respectively. The mineral elements calcium, iron, potassium, sodium, phosphorus and magnesium contents in the fermented soy-wara ranged from 17.65 to 19.08, 6.94 to 8.41, 29.76 to 30.69, 8.31 to 9.42, 27.52 to 28.55 and 21.02 to 24.83 mg/100 g respectively. Soaking and fermentation reduced the tannin content from 115.64 to 43.26 mg/100 g; phytate content from 153.81 to 47.16 mg/100 g, trypsin inhibitor from 96.56 to 1.10 mg/100 g and protease inhibitor from 98.11 to 1.2 mg/100 g respectively. In conclusion, natural fermentation of the legume reduced anti-nutritional factors and improved the nutrient composition of the product.

KW - Fermentation

KW - Nutritional and anti-nutrients

KW - Soy-wara

KW - Soybeans

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DO - 10.26656/fr.2017.4(1).187

M3 - Article

VL - 4

SP - 152

EP - 160

JO - Food Research

JF - Food Research

SN - 2550-2166

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Adeyeye SAO, Bolaji OT, Abegunde TA, Tiamiyu HK, Adebayo-Oyetoro AO, Idowu-Adebayo F. Effect of natural fermentation on nutritional composition and anti-nutrients in soy-wara (A Nigerian fried soy-cheese). Food Research. 2020 Feb 1;4(1):152-160. https://doi.org/10.26656/fr.2017.4(1).187