Toxicity of Prepared Fermented Soybean Condiments from Indigenious Fermenters

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals alter the nature, and negatively affect organs cells. been developed from fermented foods order to control this ugly situation produce a non-toxic condiment improve health qualities. The aim of study was evaluate toxicity soybean produced using indigenous fermenters. Soybean (Glycine max) sample microorganisms isolated 7 days old sample; oven-dried, pulverized packaged cleaned sterile screw capped container. evaluated vivo technique. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis 168 (B) Saccharomyces cerevisiae YJM555 (Y) were microbes 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). No death recorded experimental rats.The experimented rats showed significant (P<0.05) increased body weight, no evidence severe deformities cells, slight or organ weights these statistically non-significant (P>0.05). Therefore fermentation B, L, Y, BL BLY recommended safe those plastic plates efficient, preferable acceptable.