Hematological indices and sensory quality of fermented soybean condiments

Abstract

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and affects the blood indices and the sensory parameters. Therefore the need to produced natural condiments from indigenous microbes in order to maintain the blood indices and the sensory attributes will be the ultimate success to be attained. The aim of this study was to evaluate the hematological indices and sensory quality of fermented soybean condiments produced from indigenous microbes. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. The hematological effects were determined using in vivo and instrumentation techniques. The sensory evaluation and acceptability of the condiments were carried out among validated participants and analyzed using 9-point hedonic scale. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The in vivo study showed that the condiment showed significant (p<0.05) increased in lymphocytes, slight increase in Red Blood Cells (RBCs) and little or no effect on other parameters, of the effects of BLY was most pronounced. The condiments fermented in sterile plastic plates had higher rating in odour, colour, taste and acceptability. Therefore condiments produced from fermented indigenous B, L, Y, BL and BLY positively affects the blood indices and had good sensory qualities and those fermented in plastic plates using BLY were most preferable and acceptable.

Toxicity of Prepared Fermented Soybean Condiments from Indigenious Fermenters

“…After the fermentation the fermented soybean were prepared for culturing and the diluents used was peptone (BIOTECH) water which was prepared according to the manufacturers instruction, then was sterilized by autoclaving at121⁰C for 15min at 15psi. "Ten grams of the fermented soybean was aseptically weighed using analytical weighing balance into a 200 ml beaker (G.G) and little amount of the diluent was added and homogenized and then make upto 100 ml, part of these preparations was transferred into 100 ml beaker (G.G) and boiled for 10-15 min using a pressure pot" [16].…”

“…The incubation was done for 24 -72 h at (30±2⁰C). The SDA and NA were incubated in an inverted position for 24 h at 35±2⁰C (for NA) and 30±2⁰C (for SDA) in an incubator (STXB128)" [16]. The plate that showed discrete colonies were selected after 24 h and each colony was aseptically streaked using a sterile wireloop on a sterile poured plate (90mm x 15mm) containing nutrient agar (BIOTECH) prepared according to the manufacturers description.…”

“…This was carried out using the modified method of [20]. "One kilogram of soybean were carefully picked and weighed using analytical weighing balance and steeped in 200ml bucket of water overnight for fermentation to take place, after the soybean were dehaulled by rubbing between the hands to remove seed coat, after the chaff/seed coat were properly removed using a clean sieve, the soybean was then properly washed and placed inside a beaker and then autoclaved at 121⁰C for 15 min at 15psi" [16]…”

“…"After fermentation, the fermented samples were aseptically dried using an electric oven at 80⁰C for 7days. After drying water activity of the fermented samples was determined, after which it was grinded into powder and stored in a sterile screw capped container for subsequent analysis" [16].…”

Immunological Impact of Fermented Soybean Condiments Produced from Indigenous Fermenters

“…"Two hundred and fifty grams (250g) of cleaned soybean seeds were weighed using an analytical weighing balance and steeped in 500ml bucket of water overnight, after which the seed coat were removed by rubbing between the palms and then the chaff were removed using sieve. The soybean seed were then thoroughly washed and placed inside cleaned Thaumatococcus danielli leaves (called "uma" in Igbo and "ewe eran" in Yoruba) and wrapped properly and then kept inside 500ml bucket that was well covered with the lid for fermentation to take place for 7 days at room temperature" [15].…”