This study aimed to investigate the changes in nutritional components of six domestically bred soybean cultivars before and after fermentation with Rhizopus oligosporus. Analysis of five vitamins and minerals showed that levels of vitamin B2, vitamin B3, phosphorus, and calcium increased in all cultivars following fermentation, with notable variations among the cultivars. Specifically, the vitamin B2 content in Daepung and Daewonkong increase significantly, by 6.8-fold and 6.7-fold, respectively, compared to pre-fermentation levels. Additionally, Danbaekkong exhibited the highest calcium content after fermentation, at 3.90 mg/g. Before fermentation, soybean oligosaccharides contained 3.4 to 9.0 times more stachyose than raffinose; however, these levels decreased by over 80% across all cultivars after fermentation with Rhizopus oligosporus. The total dietary fiber content rose from 9.28%~11.32% before fermentation to 12.57%~14.86% afterward, though no significant differences were observed among the cultivars. This study confirms that fermentation with Rhizopus oligosporus enhances the nutritional value of domestically bred soybeans, particularly regarding vitamin B2, vitamin B3, calcium, phosphorus, oligosaccharides, and total dietary fiber.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 콩 발효물 제조
    3. 비타민 분석
    4. 무기질 분석
    5. 올리고당 분석
    6. 총 식이섬유 분석
    7. 통계처리
결과 및 고찰
    1. 비타민 함량
    2. 무기질 함량
    3. 올리고당 함량
    4. 총 식이섬유 함량
요약 및 결론
감사의 글
References

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