Naturally fermented ethnic soybean foods of India

By J. Tamang. 2015

124 citations recorded by the source corpus.

Abstract 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.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/53c014e3b3ee428a1d825cb01f4dddfd079ab0a9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Nutrition and Dietetics

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Plant Science

1. Koichi Watanabe
2. W. Holzapfel
3. Pradeep Kumar
4. J. Tamang

Citations in the corpus

• Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “Many Asian soybean fermented foods have antioxidant properties, for example, tungrymbai and bekang (Indian fermented soybean foods) [38], kinema (Indian and Nepal fermented soybean food) [39,40], tempe (Indonesian mold-fermented soybean food) [41], jang and chungkokjang (Korean fermented soybean foo”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…2002; Tamang et al., 2002; Tamang, 2003; Park et al., 2005; Inatsu et al., 2006; Choi et al., 2007; Kimura and Itoh, 2007; Shon et al., 2007; Jeyaram et al., 2008b; Dajanta et al., 2009; Kwon et al., 2009; Kubo et al., 2011; Singh et al., 2014; Wongputtisin et al., 2014; Chettri and Tamang, 2015).”