Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India
Journal Title: JOURNAL OF ADVANCES IN BIOLOGY - Year 2018, Vol 11, Issue 0
Abstract
Soybean based fermented foods are known to be highly nutritive, not just because it contains high protein content but also due to presence of polyphenols. Various microorganisms involved during the fermentation process have proven to play active role in the enhancement of the nutritional value as well as increase in phytochemicals in the product. Akhuni/Axone is a popular soybean product of Nagaland, India. It forms an integral part of the diet and is used as a condiment during preparation of various dishes in the Naga kitchen. This study describes the nutritional value, the antioxidant activity and the presence of polyphenols of Akhuni/Axone, which increase significantly in composition between the soybean seeds and the fermented product. The molecular identification of the microorganisms present in Akhuni/Axone product is also reported in this paper.
Authors and Affiliations
Chitta Ranjan Deb, Bendangnaro Jamir
Keywords
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- EP ID EP654564
- DOI 10.24297/jab.v11i1.7118
- Views 188
- Downloads 0
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