Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske)

Abstract

This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, proximate and sensory properties of derived indigenous soy curd. The pH of starter fermented (FSM) and uninoculated (UFSM) soymilks respectively decreased at different rates from 6.56 to 5.57 and 6.07 after 8 hours of fermentation. The total titratable acidity of FSM sample is significantly higher (2.24 g/L) than that of UFSM (0.09 g/L). Greater proportions of carbohydrate (9.85%), protein (20.42%), fat (6.31%) and fiber (0.25%) were present in soy curd derived from starter culture fermented soymilk (FSC). The sensory evaluation panelists preferred FSC to soy curd derived from uninoculated soymilk (UFSC), with an overall acceptability score of 7.9. Specifically, the panelist preferred the appearance, flavor and texture of FSC. 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 is required for the production of high-quality and safe soy curd.