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  • 1 Federal University of Alfenas Food and Medicines Department, School of Pharmaceutical Sciences Gabriel Monteiro da Silva Street, 700 CEP: 37130-000 Alfenas, Minas Gerais State Brazil
  • 2 Federal University of Triângulo Mineiro Getulio Guaritá Street, 51 CEP 38025.440 Uberaba, Minas Gerais State Brazil
  • 3 São Paulo State University Food and Nutrition Department, School of Pharmaceutical Sciences Araraquara-Jaú Road, Km 01 CEP 14801-902 Araraquara, São Paulo State Brazil
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Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, rat growth, nitrogen balance assays and microbiological methods. Trypsin inhibitor activity and chemical composition were also determined for all samples. For the soy yoghurt, the growth and nitrogen balance values were not different from the control diet, but the nitrogen balance values were higher than for the soymilk, without significant difference in terms of growth assays. Compared to the commercial yoghurt, Net Protein Ratio and Nitrogen Utilization values were lower, but the Protein Efficiency Ratio, Biological Value and Net Protein Utilization values were equivalent, and for digestibility assays the best results were obtained with the soy yoghurt. The results indicated that soy yoghurt represents a good protein alternative to milk yoghurt and casein. The protein quality of soymilk evidently increased during the fermentation process using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, including a reduction in trypsin inhibitor levels of about 30%.

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