Awujo Nkem Chinedu, Udoudo Augusta Etimbuk, Ogodo Aloysius Chibuike

• access_time29 December, 2023

  subjectCategory: Biological Sciences

• Soybean is an excellent and cost-effective protein source. However, its usage is limited by antinutrients. Soybean curd commonly called 'awara' in Nigeria or 'tofu' in Asia is a processed cuisine that is consumed in many countries. Lactic acid bacteria (LAB) and acetic acid bacteria (AAB) that are mostly used as starter cultures in fermentation processes and have been associated with many health benefits were isolated from fresh cow milk collected from three sample areas of Nwosen, Komoto and Zaria in Rugga, a Fulani community in Wukari, Taraba State, Nigeria. A total of seven strains were isolated from the fresh cow milk post biochemical tests. Two strains with good starter culture properties were used in fermenting the soybean curds and molecularly identified thereafter. One of the strains was confirmed to be LAB (Lactococcus lactis) and the other was AAB (Acetobacter tropicalis). After forty-eight hours of fermentation, L. lactis and A. tropicalis were able to increase the protein content from 30.6% to 45.7% and 30.6% to 42.3% respectively. Decreases in anti-nutrient contents of the samples were also observed. The difference in these values proves that these L. lactis was the best starter that increased the nutrient and decreased the anti-nutrients via extended hours of fermentation thus making it the most preferred starter culture in fermentation of soybean curd.
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