The effect of Aspergillus oryzae and Rhizopus aspergillus fermentation on daidzein content in edamame (glycine max)

Background: Previous studies show that fermentation using Aspergillus oryzae and Rhizopus oligopsorus increases the aglyconic isoflavone in soybean with highest content reached on seventh day. Still, no research has been done edamame. Objective: This study was conducted to validate method determine isoflavone, daidzein, non-fermented A. R. fermented edamame TLC densitometry. Method: densitometry used validated, then daidzein edamame, combination of for four days (D1 - D4). Results: The met all validation method, except selectivity. D4) 0.0354+1.49*10-3, 0.0099+1.19*10-3, 0.0118+0.16*10-3,0.0156+0.65*10-3, 0.0618+10.67*10-3, respectively. Conclusion: at fourth day fermentation.