Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)
DOI:
https://doi.org/10.70851/jfines.2025.2(4).225.231Keywords:
Plant-based food, Food fermentation, Soybean, Lactic acid bacteriaAbstract
This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, microbiological, proximate and sensory properties of derived indigenous soy curd. The pH of starter culture-fermented (FSM) and uninoculated (USM) soymilks respectively decreased at different rates from 6.56 to 5.57 and 6.56 to 6.07 after 8 hours of fermentation. The total titratable acidity (lactic acid equivalent) of FSM sample is significantly higher (2.24 g/L) than that of USM (0.09 g/L). Greater proportions of carbohydrate (9.85±0.02%), protein (20.42±0.06%), fat (6.31±0.03%) and fiber (0.25±0.02%) were present in soy curd derived from starter culture-fermented soymilk (FSC) than in soy curd derived from uninoculated soymilk (USC). The sensory evaluation panelists preferred FSC to USC, in appearance, flavour, texture and overall acceptability. The color score was slightly higher for USC. The fermentation of soymilk with starter culture improved proximate properties and acceptability of derived soy curd. The starter culture improved the physicochemical properties of the soymilk used to produce the soy curd. Therefore, the development and use of starter culture may contribute to enhanced quality attributes of soy curd.
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Copyright (c) 2025 Yetunde Olorunleke, Azeezat Olawumi Oladipupo, Olamide Omolafe Ogunremi, Babatunde Olawoye, Omotade Richard Ogunremi (Author)
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