NUTRITIVE VALUE BETWEEN FERMENTED AND GERMINATED SOYBEAN: γ-AMINOBUTYRIC ACID, AMINO ACIDS CONTENT AND ANTIOXIDANT PROPERTIES

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1*Koh, S. P., 1Jamaluddin, A., 2Alitheen, 2Mohd-Ali, N. B.,
2Mohd-Yusof, N., H., 3Yeap, S. K., & 1Long, K.

1Biotechnology Research Centre,
Malaysian Agricultural Research & Development Institute (MARDI)
2Department of Cell & Molecular Biology,
Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM)
3Institute of Bioscience,
Universiti Putra Malaysia (UPM)

ABSTRACT. In this study, soybean was subjected to both fermentation and germination process that was exposed either in an aerobic or anaerobic condition or combination of both. The γ-aminobutyric acid (GABA), amino acids content and antioxidants properties of both fermented and germinated soybean were analyzed. In all cases, the fermented soybean inoculated with Rhizopus 5351 strain were noted to have high content of GABA, essential amino acids and better antioxidant activities than germinated soybean. It was observed that fermented soybean subjected to both combination of aerobic and anaerobic incubation treatment (FSB3) had the highest content of GABA with the abundant of beneficial free and essential amino acids content, which was 0.328, 3.212 and 1.104 g/100g dry weight, respectively. In addition, sample FSB3 also showed the highest content of total phenolic compound (22.56 mg gallic acid equivalent/g extract) and antioxidant activity with the lowest IC50 value of 20 mg extract/mL among other soybean treatment. Within germination process, anaerobic germinated soybean at 72 h appeared to have better yield of GABA and amino acids content with higher antioxidant activities than other germinated soybean under aerobic condition. This sample was observed to contain higher amount of total phenolic compound and ferric reducing antioxidant power with lower value of IC50. This study showed that the fermented soybean inoculated with Rhizopus 5351 strain is able to produce better nutritive value when compared to germinated soybean either in aerobic or anaerobic condition.

KEYWORDS. Antioxidant; Fermentation; g-amino butyric acid (GABA); Germination; Soybean

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