Effect of Bacillus sphaericus on Proximate Composition of Soybean (Glycine max) for the Production of Soy Iru

Abstracts: Bacillus sphaericus was isolated from naturally fermented soybeans (Glycine max) and used as a single starter for controlled laboratory fermentation for soy iru production at 35 C for 72 hours and the resulto of proximate analysis obtained before and after fermentation showed that, the moisture content of the boiled unfermented was 59.16 % and increased slightly to 59.40 % in naturally fermented soybeans and reduced to 49.99 % in soybeans fermented with B. sphaericus. There was increase in percentage protein content from 24.50 % to 31.24 % after natural fermentation and 42.39 % in control fermentation. The fat content increased from 17.12 % to 19.90 % after natural fermentation and 24.68 % in controlled fermentation. There was increase in ash content from 0.97 % to 1.72 % and 9.58 % of boiled unfermented, naturally fermented and controlled fermented sample. The fiber content reduced in fermented sample from 3.85 % to 3.47%, and increased to 9.20 % in controlled fermented sample while there was reduction in carbohydrate content from 26.30 % to 22.86 % in fermented and 18.12 % in controlled fermented sample. Key words: Bacillus sphaericus, Glycine max, proximate nutrient composition, soy ir