A capstone project report submitted in partial fulfillment of the requirements for the degree of Bachelor of Science in Engineering Biosystems Engineering

Capstone Project (B.Sc.)-Asian Institute of Technology, 2018

The rapid expansion of aquaculture has increased the demand for aqua feed. As fishmeal is expensive, alternative plant based protein sources such as soybean has shown to be a good alternative for aqua feed production. Present study was done to value added to the dehulled and fullfat soya bean by fermentation and APC is added during fermentation of soyabean as ingredient to enhance the nutritional value and balance the amino acid profile of fermented product. According to results comparing crude protein content result showed that the crude protein of fermented soya was increased by probiotic bacteria with the time (FSY 24; 51.72±0.54%DW basis and AFSY 24:51.65±0.54 %DW basis of fermented soyabean.) But the fermentation time is increased to 48h the crude protein is decreased but not significantly,(FSY 48 is decreased to 48.99±0.92 and AFSY 48h is decreased up to 45.57±1.89) because the large protein molecules became too small protein molecules, long peptide bonds became short peptide bonds of protein and amino acids. After fermentation, the products pH was varied between 6.5-7.5 all the time due to NaHCO3 to the fermented solution. The physical properties (bulk density, color, pH) and anti-nutritional constituents of dehulled soya, fullfat soya, AFSY 24 and 48, FSY 24 and 48 were analyzed before and after fermentation. After fermentation, the anti-nutritional constituents like tannin, phytate present in the raw material used was reduced significantly because of fermentation from 1.48 to 0.02 mg/g, 2.98 to 1.58 mg/g respectively. It was observed that the product prepared by fermentation with Bacillus licheniformis and Bacillus megaterium was found to have high functional property and lower anti-nutritional constituents in compare to traditionally prepared product. (dehulled and fullfat soya), and the color values and bulk density will increase by the fermentation increase.