Bacillus Fermentation of Soybean: A Review
Ashok K. Shrestha, Nawa Raj Dahal, Vedaste Ndungutse
Journal of Food Science and Technology Nepal
Abstract
Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious. This paper reviews various facets of B. subtilis fermented traditional foods, properties of fermenting organisms, preparation of such fermented foods, changes in chemical composition and nutritional properties and improving the quality of these foods. J. Food Sci. Technol. Nepal, Vol. 6 (1-9), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8252
Extracted Claims
2 claims extracted from this paper into the knowledge graph
fermented soybean foods are part of oriental diet
“Fermented soybean foods have been an intricate part of oriental diet for a long time.”
Bacillus subtilis fermentation improves digestibility and nutritional qualities of soybeans
“Bacillus subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious.”