Bio-modified soybean meal as a new protein source for food

• Published in: IOP conference series. Materials Science and Engineering 2021-01, Vol.1011 (1), p.12010
• Main Authors: Istiqomah, L, Damayanti, E, Suryani, A E, Susilawati, I O, Lutfiani
• Format: Article
• Language: English
• ISSN: 1757-8981; 1757-899X
• DOI: 10.1088/1757-899X/1011/1/012010

Soybean meal has long been considered as a plant protein source particularly for animal feedstuff. Nowadays, there is a promising prospect of this material for food processing. However, its protein utilization has drawbacks, such as poor protein solubility and anti-nutritional factors called phytic acid. The phytic acid could be reduced by the addition of phytase, whereas nutrient content enhanced by microbial fermentation. In this study, we analyzed the bio-modified of soybean meal (SBM) through fermentation by phytase producing Lactobacillus plantarum A1-E to evaluate its effect on nutritional quality and anti-nutrient factor called phytic acid and aflatoxin. The study was designated into two treatments consisted of unfermented soybean meal (USBM) and fermented soybean meal (FSBM) by L. plantarum A1-E. Parameters observed were microbial population, phytic acid content, aflatoxin content, and nutrient composition (moisture, ash, crude protein, crude fiber, and lipid). Data were analyzed using analysis of variance (ANOVA) and a T-test to compare treatment means. FSBM by L. plantarum A1-E increased population (6.8x107 CFU/ml) during 72 h incubation (P