Abstract

The effect of storage (shelf life) on percentage protein composition of stored fermented soybean seed was studied. Samples were fermented with Bacillus substilis (as a starter culture) and without (natural fermentation) for 3 days. Two methods of preservation were used, namely; oven drying and salting. Each sample was oven dried within 4-24hours and the percentage moisture content removed was calculated. 1-3% salt was also added to the fermented samples to monitor the effect of salting on the shelf life. Constant weight was obtained from 12hours of drying and about 0% moisture content which is very close to total dryness was obtained in both fermented soybean samples. Samples were monitored for two weeks. The protein content reduced with storage duration while pH moved towards acidic medium.

Keywords: Fermentation; Glycine max; Shelf life; Physiology; Bacillus subtillis