| Abstrakt: |
This study was carried to evaluate the effect of natural fermentation on quality and sensory properties of soy-wara. Yellow soy-beans were soaked and fermented for 24, 48, 72, and 96 h, respectively, at 27°C ± 2°C with 0 h as control. Fermented soy-beans were used for soy-wara production and soy-wara samples evaluated. The results showed that soy-wara from different fermentation periods ranged from (19.28%–27.48%) for protein, (15.43%–20.17%) for fat, (1.89%–0.28%) for crude fiber, (2.16%–0.68%) for ash, and (46.31%–43.64%) for moisture, and was significantly (p ≤ 0.05) different. The volatile fatty acid in the fermented soy-wara ranged from 1.85 to 2.36 while the total soluble nitrogen ranged from 7.44 to 9.71 mg/100 g, respectively. Improvement in taste and the overall acceptability of soy-wara from 48 h fermentation and high amounts of protein could be of importance to poor nursing mothers, children, and adolescents. Therefore, fermented soy-wara could be used as a remedy to solve the menace of protein-energy malnutrition in developing countries. [ABSTRACT FROM AUTHOR] |
