Pk. Sarkar et al., CHANGES IN SOYA BEAN LIPID PROFILES DURING KINEMA PRODUCTION, Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 321-328
The influence of processing on soya bean lipids during kinema producti
on was studied. The crude lipid (CL), free fatty acid (FFA) and phytos
terol contents of raw beans were 121 g, 6.9 g and 0.8 g kg(-1) dry mat
ter, respectively. After soaking and cooking the moisture content of b
eans increased significantly from 121 to 749 g kg(-1), whilst the lipi
d contents were unchanged. During a 2 day fermentation at 37 degrees C
, the lipid contents increased significantly as indicated by capillary
column gas chromatography (GC) analysis of petroleum ether extracts o
f lyophilised samples of unfermented and fermented beans. The fatty ac
ids, palmitic (C16:0), stearic (C18:0), oleic (C18:1), linoleic (C18:2
), linolenic (C18:3) and arachidic (C20:0) acids were identified. The
major fatty acid present in all samples was the essential fatty acid,
linoleic acid. All of the aforementioned fatty acids (except arachidic
) were liberated during fermentation by microbial lipases, yielding ap
proximately the same proportion of fatty acids found in unfermented be
ans. The unsaponifiable soya bean lipids identified by GC were campest
erol, stigmasterol and beta-sitosterol (ratio 1.2:1:3.4). Levels of th
ese increased during fermentation by 50-61%, but remained in approxima
tely the same proportions.