The Change of Components in Soybean Residue Fermented by Monilia Sitophila Mont

Abstract

Abstract: The change of the isoflavone, the crude fiber, the crude protein and the water-soluble solid substance in soybean residue fermented by Monilia Sitophila Mont about 3～5 days at 30℃ was investigated. The results showed that the content of the crude fiber in the fermented soybean residue was about 23%, decreased by 50%, the content of the water-soluble solid substance, isoflavone and the crude protein about 37%, 0.66mg/g and 32.59% respectively, increased by 5 times, 10% and 32% compared to the fresh soybean residue. It indicated that fenmentation by Monilia Sitophila Mont could influence the components and processing features of soybean residue.

Key words: Monilia Sitophila Mont, fermentation, soybean residue, isoflavone, crude fiber, protein, water- soluble solid substance

YU Yong-Hong, DENG Ze-Yuan, LI Jing, LIU Wen-Qun. The Change of Components in Soybean Residue Fermented by Monilia Sitophila Mont[J]. FOOD SCIENCE, 2005, 26(9): 147-149.

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The Change of Components in Soybean Residue Fermented by Monilia Sitophila Mont

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