EFFECTS OF MICROBIAL STRAINS IN A SOLID-STATE FERMENTATION ON QUALITY ATTRIBUTES OF SOYBEAN-HULL

The by-product of soybean processing, soybean-hull, can have its fibre broken down by solid-state fermentation to improve digestibility and nutrient absorption. This research investigated the impacts microbial strains in a on quality characteristics soybean-hull. Soybean-hull was inoculated with mono-culture fungal (Aspergillus oryzae, Saccharomyces cerevisiae) bacterial species (Bacillus subtilis, Lactobacillus plantarum) while unfermented soybean-hull served as control at (27±2oC) for 0hour, 24hours, 48hours 72hours. At 24hours fermentation, pH ranged from 6.17-6.42. TSS decreased significantly (p < 0.05) TTA gradually increased all samples. L plantarum had highest value iron (3.18 mg/l). Ca:P interactions were influenced, there an increase 0.15 3.45 L. protein (4.98-22.42%), lipid (3.58-21.04%), moisture (7.07-8.23%) (P carbohydrate (36.29-26.04%) (60.32-15.97%) progresses. Phytate trypsin inhibitors reduced significantly. Fibre fractions fermented substrate except NDS which increased. study revealed that soybean-hulls innoculated Bacillus substilis Aspergillus oryzae 72hours offers better nutritional values could be adopted new source.