Table3 shows the effects of initial moisture content on the biochemical characteristics of FSBM on DM basis .The lactic acid content increased (linear and quadratic, Po0.01)with the increasing initial moisture content, while the pH decreased (linear and quadratic, Po0.01).
Fermented SBM produced by the increasing initial moisture content had decreased (linear and quadratic, Po0.01) glycin in concentration in the current study,with the 40% initial moisture content showing the lowest value .In addition, increasing initial moisture content decreased
(linear and quadratic, Po0.01) β-conglycinin content,with the 50% and 60% initial moisture content showing the lowest value.There was no difference in CP concentration among different treatments