Changes in the concentration of carbohydrates during the soaking of soybeans for tempe production

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Abstract
Summary: Soybeans were soaked for 24h in tap water at 30°C in preparation for tempe fermentation. Soaking was conducted under conditions that give a microbial fermentation, and in the presence of antibiotics where microbial growth was inhibited. Sucrose, stachyose and raffinose were the main di‐ and oligosaccharides in the beans, and their concentrations decreased by 84, 65 and 50%, respectively, during soaking. Glucose, fructose and galactose were found in the soak‐water along with lesser amounts of sucrose, melibiose, raffinose and stachyose. Glucose was the main substrate for microbial growth in the soak‐water. The concentrations of mono‐, di‐and oligosaccharides in the beans and in the soak‐water were determined by the activity of invertases and α‐galactosidases endogenous to the beans, diffusion of the sugars into and out of the bean, and the species of micro‐organism growing in the soak‐water.