e-journal

Naturally fermented ethnic soybean foods of India

---

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 northeast 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.

Keywords:
Bacillus ethnic foods kinema naturally fermented soybeans

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

Journal of Ethnic Foods

No. Panggil

-

Penerbit

: Elsevier., 2015

Deskripsi Fisik

Journal of Ethnic Foods 2 (2015) 8e17

Bahasa

English

ISBN/ISSN

-

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Food And Health

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar