For the hydroysis, 40 g of defatted soyabeans was weighed and suspended in 200 ml of distilled water. This was stirred to form slurry of the protein material. The pH of the protein slurry was adjusted to pH 6.5 with 1 N NaOH. At optimum temperature of the digest (60 0C) 0.25% of commercial papain was added. Digestion was allowed to take place for 3 h and the pH was controlled using 1 N NaOH. The temperature was then raised to 80 0C for 5 min to inactivate the enzyme.

Soy fermentation 1.pdf (394.53 kb)

Soy fermentation 2.pdf (501.82 kb)

Soy fermentation 3.pdf (8.84 mb)