Record Details

Nutraceutical potential of traditional fermented soybean (Hawaijar): Nutraceutical potential of traditional fermented soybean (Hawaijar)

Indian Agricultural Research Journals

View Archive Info
 
 
Field Value
 
Title Nutraceutical potential of traditional fermented soybean (Hawaijar): Nutraceutical potential of traditional fermented soybean (Hawaijar)
 
Creator LOITONGBAM SOPHIA DEVI
HEISNAM NANITA DEVI
NILIMA KARAM
TOIJAM SUNANDA DEVI
 
Subject Fermented soybean, Nutraceutical potential, Traditional
 
Description Fermentation not only reduces the toxins but also it is an excellent processing method for improving nutritional and functional properties of soybean due to the increased content of small bioactive compounds. The NEH region of India also has similar traditional fermented soy products. ACE inhibitory activity was found to increase during fermentation and exhibited higher ACE inhibition percent in starter culture strain (H) than starter culture strain (S) of both the soybean used (local small variety and JS-335). Fermentation of soybean with different micro-organisms improve the bio-functional properties due to the increase in free isoflavones and peptides.
 
Publisher Indian Society of Oilseeds Research
 
Date 2023-12-14
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/JOR/article/view/145194
10.56739/jor.v40iSpecialissue.145194
 
Source Journal of Oilseeds Research; Vol. 40 No. Specialissue (2023): Journal of Oilseeds Research
0970-2776
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/JOR/article/view/145194/52976
 
Rights Copyright (c) 2023 Journal of Oilseeds Research