Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain

https://doi.org/10.22146/ifnp.58664

L. Sophia Devi(1), Vineet Kumar(2*), Anita Rani(3), Trupti Tayalkar(4), Priyanka Mittal(5), Aseem Kumar Anshu(6), Thangjam Anand Singh(7)

(1) Central Agricultural University, Imphal, Manipur, India
(2) Principal Scientist ICAR-Indian Institute of Soybean Research, Indore, M.P., India
(3) Principal Scientist ICAR-Indian Institute of Soybean Research, Indore, M.P., India
(4) ICAR-Indian Institute of Soybean Research, Indore, M.P., India
(5) ICAR-Indian Institute of Soybean Research, Indore, M.P., India
(6) ICAR-Indian Institute of Soybean Research, Indore, M.P., India
(7) Central Agricultural University, Imphal, Manipur, India
(*) Corresponding Author

Abstract


Hawaijar is an ethnic fermented soy product from the North-East region of India. The information on the effect of soybean genotype and the Bacillus subtilis strain used for inoculation for preparing the product on the fatty acid composition, the level of antinutritional factors, such as Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI), and oligosaccharides is not available. In the present study, Hawaijar was prepared from two soybean genotypes using two different strains of Bacillus subtilis and investigated for the concentration of the above-mentioned biomolecules. The results showed the significant effect of genotype used on oleic, linoleic, and α-linolenic acid of the product. KTI and BBI were found absent in Hawaijar prepared from these two genotypes and two strains. Flatulence-inducing factors like raffinose and stachyose were found in very low concentration irrespective of genotype and strain. Retention of sweetness-imparting sucrose and maltose concentration in Hawaijar was genotype-dependent.


Keywords


Hawaijar; Fermented soybean; Fatty acid composition; Protease inhibitors

Full Text:

PDF


References

Cheng, Y. H., Hsiao, F. S., Wen, C. M., Wu, C. Y., Dybus, A. and Yu, Y. H. 2019. Mixed fermentation of soybean meal by protease and probiotics and its effects on the growth performance and immune response in broilers. Journal of Applied Animal Research. 47:339-348.

Cho, K. M., Lim, H. J., Kim, M. S., Kim, D. S., Hwang, C. E., Nam, S. H., Joo, O. S., Lee, B. W., Kim, J. K. and Shin, E. C. 2017. Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars. Journal of Food Drug Analysis. 25:637-653.

Dajanta, K., Chukeatirote, E. and Apichartsrangkoon, A. 2011. Analysis and characterisation of amino acid contents of thuanao, a traditionally fermented soybean food of Northern
Thailand. International Food Research Journal. 18:595-599.

Gumbmann, M. R., Spangler, W. L., Dugan, G. M. and Rackis, J. J. 1986. Safety of trypsin inhibitors in the diet effects on the rat pancreas of long term feeding of soy flour and soy protein isolate. Advances in Experimental Medicine and Biology. 199:33-79.

Hendrich, S. 2017. Nutritional, nutraceutical and functional properties of soybean. Food Science and Human Nutrition Publications. https://lib.dr.iasta
te.edu/fshnagpubs/162. [13 January 2019].

Jing, G., Yongquan, W., Lin, S., Kun, C., Lijun, Y., Niarasawa, S. and Yongqiang, C. 2017. Effect of fermentation by different strains on the soybean oligosaccharide content in douche. International Agricultural Engineering Journal. 26:184-192.

Kanghae, A., Eungwanichayapant, P. D., and Chukeatiroteet, E. 2017. Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus. Environmental and Experimental Biology. 15:173-176.

Kumar, V., Rani, A. and Chauhan, G. S. 2010a. “Nutritional value of soybean. In Soybean: The botany, production and uses”. pp. 375-403. CAB International.

Kumar, V., Rani, A., Goyal, L., Dixit, A. K., Manjaya, J. G., Dev, J. and Swamy, M. 2010b. Sucrose and raffinose Family oligosaccharides (RFOs) in soybean seeds as Influenced by genotype and growing location. Journal of Agricultural and Food Chemistry. 58:5081-5085.

Kumar, V., Rani, A., Mittal, P. and Shuaib, M. 2019. Kunitz trypsin inhibitor in soybean: Contribution to total trypsin inhibitor activity as a function of genotype and fate during processing. Journal of Food Measurement and Characterization. 13: 1593-1590.

Kumar, V., Rani, A., Shuaib, M. and Mittal, P. 2018. Comparative assessment of trypsin Inhibitor vis-à-vis Kunitz Trypsin Inhibitor and Bowman-Birk Inhibitor Activities in Soybean. Food Analytical Methods. 11:2431-2437.

Liu, K., and Markakis, P. 1987. Effect of maturity and processing on trypsin inhibitor and
oligosaccharides of soybean. Journal of Food Science. 52:222-223.

Mok, W. K., Tan, Y. X., Lee, J., Kim, J. and Chen, W. N. 2019. A metabolic approach to understand the solid state of fermentation of soybean okara using Bacillus subtilis WX17 for enhanced nutritional profile. AMB Express. 9. https://doi.org/10.1186/s13568-019-0786-5.

Rani, A., Kumar, V., Mourya, V. and Tayalkar, T. 2019. Genomic regions governing the biosynthesis of unsaturated fatty acids in recombinant inbred lines of soybean raised across multiple growing Years. Journal of the American Oil Chemists' Society. 96:1337-1346.

Singh, T. A., Sarangi, P. K., and Singh, N. J. 2019. “Biotechnology for production of fermented soybean in North Eastern hill region of India. In Biotechnology for sustainable energy and products”. pp. 149-171. I.K. International Publishing House Pvt. Ltd.

Tamang, J. P. 2015. Naturally fermented ethnic soybean foods of India. Journal of Ethnic Foods. 2:8-17.

Teng, D., Gao, M., Yang, Y., Liu, B., Tian, Z. and Wang, J. 2012. Bio-modification of soybean meal with Bacillus subtilis or Aspergillus oryzae. Biocatalysis and Agricultural Biotechnology. 1:32-38.

Victoria, B. G., Rodica, S. and Georgeta, N. C. 2016. Effect of germination and lactic fermentation on the trypsin inhibitor content of soybean (Glycine max.). Romanian Biotechnological Letters. 21:11304-11311.



DOI: https://doi.org/10.22146/ifnp.58664

Article Metrics

Abstract views : 2093 | views : 1894

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.