Table 2
Effect of the fermentation on the composition of the soybean meals (Fermented ‐ Raw) / Raw x 100.
| Source | Products | CP | EE | CF | Ash | Ca | P | P(Phyt) | Mg | Fe | Cu | Lysine | Met | FAN | α-Gs |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Abdel_Raheem et al., 2023 | DFSBM vs.SBM | 1.8 | −39.4 | −15.4 | 15.2 | 4.2 | 18.3 | ||||||||
| Espinoza et al., 2020 | FSBM vs.SBM | 5.0 | 7.0 | 29.0 | 2.0 | −19.0 | −2.0 | −52.0 | −100.0 | −87.0 | |||||
| Feizi et al., 2020 | FSBM vs.SBM | 11.2 | 41.0 | 17.3 | |||||||||||
| Li et al., 2020 | FSBM vs.SBM | 15.2 | 2.0 | 17.0 | |||||||||||
| Liu et al., 2021 | FSBM vs.SBM | 12.8 | −6.4 | −3.2 | 4.3 | 4.3 | 16.2 | −100.0 | −97.9 | ||||||
| Luo et al., 2021 | FSBM vs.SBM | 7.1 | |||||||||||||
| Muniappan et al., 2023 | FSBM vs.SBM | 9.0 | −13.6 | −1.1 | 16.0 | 8.6 | 12.3 | 26.3 | 26.7 | ||||||
| Sembratowicz et al., 2020 | FSBM vs.SBM | 6.8 | 9.5 | −5.3 | −0.8 | 11.8 | 15.9 | −100.0 | |||||||
| Tavonnan et al., 2020 | FSBM vs. SBM | 3.5 | 13.8 | −5.3 | 7.4 | −21.4 | 3.0 | ||||||||
| Tsai et al., 2022 | Com FSBM vs.SBM | 4.9 | 116.4 | −26.7 | 1.2 | 13.0 | 14.5 | −48.4 | −76.1 | ||||||
| FSBM-Bv vs.SBM | 18.1 | 46.9 | −28.4 | 19.7 | 21.7 | 9.6 | −97.5 | −98.5 | |||||||
| FSBM Bv+Lb vs.SBM | 11.9 | 11.7 | −25.2 | 8.3 | 21.7 | 9.6 | −91.0 | −99.4 | |||||||
| Wu et al., 2020 | FSBM vs.SBM | 5.3 | −19.4 | −27.4 | 12.3 | ||||||||||
| Yan, 2022 | FSBM-A vs.SBM | 12.8 | −58.8 | −32.3 | 17.1 | 58.8 | −3.9 | 2.8 | 5.5 | ||||||
| FSBM-B vs.SBM | 10.9 | −55.2 | −25.2 | 6.0 | 17.2 | −4.7 | 2.4 | −2.0 | |||||||
| Zhang et al., 2020 | FSBM vs.SBM | 8.6 | −29.7 | 0.1 |
CP: crude proteins, EE: ether extract, CF: crude fiber (or acid detergent fiber), Ash: crude ash, Ca: calcium, P: phosphorus, P(Phyt): phosphorus in phytic acid, Mg: magnesium, Fe: Iron, Cu: copper, Met: Methionine, FAN: trypsin inhibitor (in soybean), glucosinolates in rapeseed, α-Gs: raffinose + stachyose
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