Effect of bacterial galactosidase treatment on the nutritional status of soybean seeds and its milk derivate

Four field strains of Lactobacillus plantarum obtained from fufu (a semi-solid product obtained by boiling fermented cassava-Manihot esculenta Crantz) and a type strain DSM 2017 were grown on different carbon sources to induce galactosidase production. LS 21 produced the highest concentration of alpha- and beta-galactosidase with 0.28 umol/l and 0.28 umol/l respectively on lactose and galactose. Milk obtained from soybean seeds reated with the enzyme mixture for 24 h showed a 99, 98 and 96% reduction respectively in the raffinose, stachyose and sucrose content when compared with the dry soybean seed. Glucose and galactoase which were not detected in the dry seeds became readily available after soaking in both enzyme mixture and distilled water. Although there was reduction in the nutritional composition of both milk samples, reduction of phytic acid and trypsin inhibitor is beneficial to the consumers. The result of the sensory evaluation showed that the milk prepared from enzyme-treated soybean seeds was rated better in terms of flovour, texture, appearance and palatability.