Hematological indices and sensory quality of fermented soybean condiments

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