Naturally fermented ethnic soybean foods of India
Bibliographic Data
| ID | 7843394 |
|---|---|
| Authors | Jyoti Prakash Tamang (0000-0003-0893-7896, Sikkim University, corresponding author) |
| Year | 2015 |
| Volume | 2 |
| Issue | 1 |
| Pages | 8-17 |
| Publication date | 2015-03-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2015.02.003 |
| OpenAlex | W1968472348 |
| Language | EN |
| Citations received | 11 |
| References cited | 21 |
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
Bacillus subtilis · Bacteria · Biology · Ethnic group · Fermentation · Fermentation in food processing · Geography · Starter · Biochemical Analysis and Sensing Techniques · GABA and Rice Research · Probiotics and Fermented Foods · Biotechnology · Food Science
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Thua nao
| Unique citing works | 11 |
|---|---|
| Citations per year | 1 |
| Citation span | 2015 - 2024 (10) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 10 |