Abstract
Effect of controlled and uncontrolled fermentation temperature on the microbial load, biochemical changes and change in nutritive value of bekang-um was studied in an attempt to upgrade the traditional fermentation technology of soybean, Glycine max (L.) Merr. The sterile cooked beans were fermented using a low-cost wooden incubator developed previously, adjusted at a constant temperature (35°C) and also under direct sunlight for 4 days following the traditional method. The microbial load, biochemical changes and changes in nutritive values of both the beans fermented were compared under controlled and uncontrolled temperature. The result showed that the viable cell counts, pH, free amino acids, proteolytic activity and alpha amylase activity increased in both the fermenting conditions throughout the process while the reducing sugar increased in the first day and decreased gradually with fermentation in both conditions. There is also an increase in moisture, protein and calorific value, and a decrease in carbohydrate, fats and ash value in both conditions. Fermentation under controlled temperature gave the higher levels of alpha amylase and proteolytic activities, viable cell counts, pH, free amino acids and nutritive value. These results suggested that fermentation proceeds at higher rate under controlled temperature using low-cost incubator could be utilized for the commercial production of bekang-um as the fermentation time could be reduced from three days to two days in addition to its simpler technology.
Highlights
Bekang-um is an indigenous fermented product of soybean, popularly used as a food condiment among the local people of Mizoram in the northeastern region of India
The results of this study show that fermentation under controlled temperature using low-cost incubator improves the biochemical and nutritional properties of bekang-um when compared with that fermented under uncontrolled temperature
Controlled temperature created an optimum environment for the growth of fermenting microorganisms, resulting in increased population, and enhanced proteolytic activity and increased free amino acids which are considered to be important flavor –enhancing compounds in many fermented foods
Summary
Bekang-um is an indigenous fermented product of soybean, popularly used as a food condiment among the local people of Mizoram in the northeastern region of India. It has a characteristic smell, flavor and stickiness. Volume 19 | Issue 2 | April–June 2019 people It is a sticky food which serves as a cheap source of high protein food in local diet. It is consumed as it is, or made into curry with the addition of salt, green chillies, and tomatoes. The cooked beans are placed in a traditional bamboo basket (kho) lined with hnahkiah (Callicarpa arborea) leaves, sprinkled clean wood ash over the beans, covered with clean hnahkiah leaves properly and left to ferment in the fireplace or under direct sunlight for 4 days
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