Naturally fermented ethnic soybean foods of India / Jyoti Prakash Tamang
p. 8-17 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.2 No.1(2015 March), p. 8-17 2:1<8 ISSN 2352-6181↔ 저자: Jyoti Prakash Tamang, Department of Microbiology, School of Life Sciences, Sikkim University
Kinema, hawaijar, tungrymbai, bekang, aakhone, and peruyaan are naturally fermented ethnic soybean foods of India; they are popular among the Mongolian-origin races in the Eastern Himalayas. Bacillus subtilis is the dominant functional bacterium in all naturally fermented soybean foods of these regions. Although there is a good demand for ethnic fermented soybean foods among local consumers in north-east India, the production is limited to household level. A ready-to-use pulverized starter culture for kinema production can be introduced to kinema-makers or similar sticky fermented soybean foods of north-east India and adapted to local conditions for additional income generation. Ethnic fermented soybeans are one of the major food resources in the Eastern Himalayas; they supplement inexpensive, high-digested plant protein in the local diet with low fat/cholesterol content and high nutritive value as well as antioxidant and other health-promoting properties.