. 2014 Sep 22;2(6):768–785. doi: 10.1002/fsn3.171

Table 1.

Changes in pH, acidity, moisture content, protein content, and enzyme activities of the pastes during fermentation

Parameter	Treatment	0 h	24 h	48 h	72 h
pH	100S	6.95 ± 0.13^a	6.74 ± 0.20^a	5.93 ± 0.50^b	5.81 ± 0.59^b
	90S	6.98 ± 0.16^a	6.15 ± 0.25^b	5.80 ± 0.20^c	5.36 ± 0.14^d
	75S	6.88 ± 0.14^a	6.61 ± 0.32^a	6.09 ± 0.27^b	5.41 ± 0.18^c
	100SBS	6.46 ± 0.57^a	4.64 ± 0.37^b	4.47 ± 0.34^b	4.26 ± 0.28^b
	90SBS	6.45 ± 0.48^a	4.36 ± 0.20^b	4.11 ± 0.36^b	4.01 ± 0.31^b
	75SBS	6.44 ± 0.40^a	4.20 ± 0.24^b	4.02 ± 0.39^b	3.91 ± 0.29^b
Titratable acidity (g lactic acid/100 g sample)	100S	0.10 ± 0.05^a	0.16 ± 0.03^a	0.40 ± 0.23^b	0.58 ± 0.31^b
	90S	0.10 ± 0.03^a	0.25 ± 0.05^b	0.28 ± 0.12^bc	0.37 ± 0.08^c
	75S	0.09 ± 0.02^a	0.17 ± 0.07^ab	0.27 ± 0.14^b	0.50 ± 0.18^c
	100SBS	0.16 ± 0.09^a	0.44 ± 0.16^b	0.48 ± 0.13^b	0.56 ± 0.13^b
	90SBS	0.16 ± 0.09^a	0.46 ± 0.13^bc	0.57 ± 0.12^cd	0.68 ± 0.16^d
	75SBS	0.20 ± 0.09^a	0.53 ± 0.15^bc	0.64 ± 0.18^cd	0.85 ± 0.24^c
Moisture (%)	100S	68.20 ± 3.94^a	68.06 ± 2.87^a	71.01 ± 0.92^b	71.05 ± 1.98^b
	90S	69.12 ± 3.49^a	68.66 ± 3.24^a	70.19 ± 1.02^a	69.89 ± 1.23^a
	75S	66.87 ± 2.04^a	66.10 ± 4.24^a	66.40 ± 2.98^a	66.59 ± 3.89^a
	100SBS	71.40 ± 4.57^a	70.99 ± 4.56^a	70.01 ± 1.44^a	70.74 ± 1.30^a
	90SBS	68.76 ± 3.05^a	70.01 ± 5.45^ab	72.28 ± 1.64^b	70.56 ± 1.62^ab
	75SBS	67.70 ± 4.36^a	67.80 ± 4.32^a	67.36 ± 3.29^a	67.95 ± 2.83^a
Total protein (%)	100S	43.94 ± 5.38^a	39.74 ± 6.11^a	42.83 ± 5.45^a	44.74 ± 3.42^a
	90S	40.15 ± 3.50^a	36.67 ± 2.71^a	39.16 ± 2.38^a	39.27 ± 4.82^a
	75S	26.36 ± 5.0^a	27.77 ± 1.97^a	26.42 ± 2.72^a	27.99 ± 1.44^a
	100SBS	42.47 ± 4.96^a	42.19 ± 6.44^a	41.82 ± 4.40^a	34.82 ± 1.53^a
	90SBS	33.65 ± 6.68^a	29.55 ± 4.22^a	35.66 ± 6.63^a	36.52 ± 2.58^a
	75SBS	26.15 ± 5.22^a	27.11 ± 4.69^a	28.10 ± 5.92^a	24.99 ± 5.16^a
Soluble protein (%)	100S	9.72 ± 1.18^a	8.52 ± 1.38^a	14.49 ± 2.38^b	8.14 ± 5.56^a
	90S	11.48 ± 3.01^a	11.35 ± 4.87^a	12.85 ± 2.81^a	10.84 ± 3.68^a
	75S	8.80 ± 1.10^a	10.37 ± 2.26^a	9.92 ± 1.72^a	11.21 ± 1.36^a
	100SBS	10.82 ± 2.44^ab	11.00 ± 4.62^b	12.12 ± 3.74^c	8.28 ± 0.69^a
	90SBS	9.45 ± 1.61^a	8.84 ± 3.09^a	10.90 ± 3.48^a	8.85 ± 1.47^a
	75SBS	9.64 ± 1.82^a	9.81 ± 2.92^a	6.96 ± 1.60^b	7.19 ± 2.20^b
α-Amylase (mg maltose/mL)	100S	0.41 ± 0.15^a	0.43 ± 0.16^a	1.29 ± 0.14^b	1.07 ± 0.56^ab
	90S	0.37 ± 0.24^a	0.72 ± 0.41^b	0.55 ± 0.32^ab	1.05 ± 0.33^b
	75S	0.83 ± 0.39^a	0.70 ± 0.34^a	2.20 ± 1.17^b	1.52 ± 0.39^c
	100SBS	0.77 ± 0.31^a	0.58 ± 0.24^ab	0.37 ± 0.11^b	0.30 ± 0.24^b
	90SBS	0.93 ± 0.37^ab	0.74 ± 0.55^a	0.66 ± 0.21^a	1.57 ± 0.66^b
	75SBS	1.30 ± 0.86^ab	0.98 ± 0.35^ac	2.01 ± 1.45^b	0.56 ± 0.30^c
α-Galactosidase (mg maltose/mL)	100S	0.39 ± 0.22^a	1.06 ± 0.22^b	1.61 ± 0.87^b	1.83 ± 0.82^b
	90S	0.77 ± 0.36^a	0.99 ± 0.58^ab	1.39 ± 0.64^b	1.13 ± 0.55^b
	75S	1.32 ± 0.71^a	1.18 ± 0.42^a	2.48 ± 0.91^b	1.16 ± 0.69^a
	100SBS	1.61 ± 0.72^a	1.21 ± 0.29^ab	1.21 ± 0.50^ab	0.90 ± 0.62^b
	90SBS	1.12 ± 0.46^ab	1.48 ± 0.59^b	1.04 ± 0.72^a	0.99 ± 0.38^a
	75SBS	1.58 ± 0.29^a	1.02 ± 0.39^ab	1.75 ± 0.20^a	0.50 ± 0.12^b

Means in a row not sharing superscripts are significantly different (P < 0.05). Samples coded 100S, 90S, and 75S represent naturally fermented pastes, while samples coded 100SBS, 90SBS, and 75SBS represent lactic acid-fermented pastes. Pastes are designated according to 100%, 90%, and 75% soybean composition, the remaining proportions being maize.