The effect of processing parameter on antioxidant activities in fermented soybean using rhizopus oligophorus mold

Abstract

The interest in flavonoids has increased in recent years because of their ubiquitos role as antioxidant in food. In soy food products isoflavones are predominant flavonoid. However, processing is affecting the activity and the bioavailability of bioactive compounds. Thus, it is a great interest to study the effect of processing parameters on natural antioxidant in isoflavone. Fermented soy product was selected as a due to its glycoside content, which exhibited strong antioxidant activities. The processing parameters studied were temperature, time, and size of the inoculom of the starter culture.