Table 4.

Box-Behnken factorial experimental design, representing response of genistin deglycosylation by commercial β-glucosidase enzyme as influenced by enzyme conc., reaction time, agitation rate and pH.

	Pattern	Enzyme conc. (IU)	Agitation rate (rpm)	Time (h)	pH	Genistein conc. (mg/g)
25	00--	0.75	200	3	4	3.73
1	0+0+	1	250	5	4	7.93
2	+0+0	0.75	300	4	5
3	-0+0	0.75	300	4	3
4	0000	0.75	250	4	4	4.73
5	--00	0.5	250	4	3	4.299
6	-00+	0.75	250	5	3	7.016
7	00+-	0.75	300	3	4	2.383
8	-+00	1	250	4	3	6.64
9	+0-0	0.75	200	4	5	5.66
10	-0-0	0.75	200	4	3	4.483
11	0—0	0.5	200	4	4	4.5
12	++00	1	250	4	5	5.45
13	00++	0.75	300	5	4
14	+00+	0.75	250	5	5
15	0+0-	1	250	3	4	3.58
16	+00-	0.75	250	3	5	2.92
17	-00-	0.75	250	3	3	3.528
18	0-0+	0.5	250	5	4
19	0++0	1	300	4	4	5.908
20	0-+0	0.5	300	4	4	3.946
21	0+-0	1	200	4	4
22	+-00	0.5	250	4	5	3.348
23	00--	0.75	200	5	4	6
24	0-0-	0.5	250	3	4	2.182

N.B: Starting genistein conc. is 0.8 mg/g soy flour.