**5. Nutritional profile of fermented soybeans products**

Fermented soybean is demonstrated higher amount of protein than raw soybean. The higher content of protein in fermented soybean might be elevated due to the microbial synthesis of single cell protein or rearrangements of molecules or enzymes followed by mortification of other moieties [19]. Premarani et al. explicated the impact of fermentation on the proximate composition of hawaijar [34]. They inferred that natural fermented soybean had 62.1% moisture, 26.02% soluble protein 24.36% crude fat, 8.2% crude fiber, 1.42% ash, and 3.8% free amino acids content nonetheless, inoculation with bacteria increases these parameters. However, hawaijar prepared from different soybean varieties showed non‐momentous differences in lipid, fatty acid, and amino acid contents [35]. The nutritional profile of some fermented soybean was listed in **Table 2**.


**Table 2.** Nutritional profile of menaquinones rich fermented soybean (%).

Likewise, natto has 40% protein and 24.68% fat contents. Controlled fermentation process improves the nutritional composition of natto than that of natural fermentation process [36]. Earlier, Wei and Chang delineated that the natto was prepared from four different soybean cultivars using *B. natto "Itobiki"* for moisture, protein, lipid, ash and carbohydrates as 59–61, 37–43, 20–23, 4–5, and 31–34%, respectively [37]. However, the natto synthesis through *B. natto NRRL B‐3393* exhibited the values ranged from 61–62, 39–44, 25–27, 4.72–4.86, and 25–29%, for these attributes.

Similarly, free amino acid contents were enhanced 60‐fold in fermented products [38]. Free fatty acids impart significant role in the development of unique flavor in fermented soybean. Earlier, Kiuchi et al. reported that carbon length of fatty acids was momentously increased during fermentation [39]. Moreover, the amount of vitamin B complex such thiamine, riboflavin, and niacin is momentously improved during *B. subtilis* fermentation process of cooked soybeans. Additionally, total folate concentration was enhanced during fermentation process of Tempeh (fermented soybean). Fermented soybeans such as kinema and natto have appreciable amount of mineral contents such as iron, magnesium, copper, zinc, sodium, and calcium [40–42].
