Abstract
In the present research, a meaty textured soybean was prepared by solid-state fermentation using Rhizopus oligosporus and dried Agaricus mushroom. The textural profile of the fermented soybean was optimized, modelled and validated by comparing the product with poultry meat. Under the optimum condition; thickness of solid substrate, inoculums volume and quantity of Agaricus mushroom powder were measured to be 1.12 cm, 5.92% (v/w) and 4.84 % (w/w), respectively. The final product is found to possess hardness 538.11 g, cohesiveness 0.41, springiness 0.39, gumminess 314.85 g, chewiness 79.43 g and resilience 0.45. There is an increase in absorbable isoflavone (daidzein) and antioxidant activity with lower carbohydrate and saturated fat content due to fermentation of soybean with R. oligosporus. The developed product possesses good nutritional (17.4% protein and 15.12% total fiber) and functional (3.9 g/100 g diadzein; antioxidant activity 3.9 mMTR) quality with low calorific value of 212.10 kCal/100 g, and it can be considered as a good “meat analogue” having the nutritional and nutraceutical richness of fermented soybeans and mushroom.
Published Version
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