Table 2. Fermentation conditions and experimental data on functional compounds in black soybean under different fermentation conditions based on central composite design for response surface analysis

Exp. No.1)	Fermentation conditions		Functional compounds
	Enzyme concentration (%)	Fermentation time (min)	Yield (%)	Amino nitrogen content (mg%)	β-Glucan content (%)	Methionine content (mg%)	Cystine content (mg%)
1	0.4	80	83.812)	292.48	5.07	299.31	469.10
2	0.4	40	84.36	268.62	4.61	305.49	474.35
3	0.2	80	84.84	273.30	3.93	328.58	482.91
4	0.2	40	85.69	240.54	4.29	320.77	482.10
5	0.3	60	86.17	276.57	4.88	385.51	558.64
6	0.3	60	84.74	271.89	4.67	401.37	570.22
7	0.5	60	82.23	319.16	4.31	278.79	462.42
8	0.1	60	84.58	253.17	4.62	309.81	476.98
9	0.3	100	83.11	282.66	3.28	272.21	454.19
10	0.3	20	85.93	257.85	3.05	270.83	430.28

The number of experimental conditions by central composite design.
All values are mean±SD (n=3).