Effect of fermentation on nutritional and anti-nutritional properties of fermenting Soy beans and the antagonistic effect of the fermenting organism on selected pathogens

Soybeans seed were bought from market cleaned pulverized and processed in to fermentation stages for analysis on physiochemical, proximate, organoleptics and microbial load parameters. This studies reveals the effect of Physiochemical changes that occurred on fermentation of soybeans per period to range from; moisture (19-65)% sugar (2.28-2.07)% pH (6.8 - 9.5), Temperature (18 - 28)0C respectively, Proximate composition; crude protein (48.17 - 58.05), crude fibre (17.20 - 20.16), fat content (13.48-18.44)% ash (3.04 - 3.62)% TTA (1.10 - 1.45)% Organoleptic changes; colour (Butter-light brown), texture (fine-sticky), smell (pleasant- chocking), Microbial load also varies on different selective media: Nutrient…