In-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia

Abstract The changes in the proximate composition, in-vitro starch/protein digestibility and microbiological quality of lactic acid bacteria (LAB)-fermented soybean flour were evaluated at 12 h intervals for 48 h. Soybean was processed into flour and fermented with LAB-consortium previously isolated from maize ( Lactobacillus plantarum WCFS1+ Lactobacillus rhamnosus GG ATCC53/03 +  Lactobacillus nantensis LP33 +  Lactobacillus fermentum CIP102980 +  Lactobacillus reuteri DSM 20016), and sorghum ( Pediococcus acidilactici DSM 20284 +  Lactobacillus fermentum CIP102980 +  Lactobacillus brevis ATCC14869 +  Lactobacillus nantensis LP33 +  Lactobacillus plantarum WCFS1). The flour was also fermented naturally for comparison. There was significant ( p p In-vitro starch digestibility increased significantly ( p In-vitro protein digestibility increased significantly ( p