FERMENTED FOODS SUBMITTED TO ,

Dr. NEETU K TANEJA

DERIVED FROM Asst. Prof. BAS Dept
LEGUMES AND OIL
SEEDS SUBMITTED BY ,
ABHIJITH K V
INTRODUCTION
Legumes are members of the family Leguminosae
Their seeds are rich in proteins and they are fermented in various parts of the world for
flavoring condiments or as major meals
The products obtained from legumes and oilseeds mainly include soybean products like
miso, natto, soy sauce and other fermented foods such as idli, dosa, dawadawa, ogiri, etc.
SOYBEAN
The soybean plant Glycine max is a legume believed to have originated from Eastern Asia
Composition is 42% protein 17% carbohydrate, 18% oil, and 4.6 % ash
Sucrose, raffinose, stachyose and pentosans are the major carbohydrates
The beans are rich in phospholipids, nucleic acids, and vitamins especially thiamin,
riboflavin, and niacin
Soybeans contain compounds which make the legume unattractive until they are removed
by the various stages involved in their processing by fermentation
PROBLEMS ASSOCIATED WITH SOYBEAN

Carbohydrates such as oligosaccharides and raffinose which causes flatulence

Imparts bitter and beany flavour due to free lipoxygenase enzyme
Contains anti-nutritional factors such as trypsin inhibitor, hemagglutinins and saponins

All the above problems can be reduced to an extend using the fermentation procedure
Carbohydrate flatulence is reduced by soaking prior to cooking (leaching)
Beany flavour can be reduced by the action of microbes
Anti nutritional factors can be reduced by boiling
Produces an anti-oxidative compound (41, 61, 7 trihydroxy-bisoflavane)
SOY SAUCE
Known as shoyu in Japan
Salty pleasantly tasting liquid with a distinct aroma and which is made by fermenting soybeans,
wheat, salt with a mixture of molds, yeasts and bacteria
Koikuchi-shoyu is the most produced (85% of the total produced)
Koikuchi-shoyu is deep red-brown in color
 Used as a Seasoning
Strong aroma and myriad flavor
Manufacture of koikuchi-shoyu can be divided into four sections:
i) Preparation of the ingredients
ii) Koji preparation
iii) Brine fermentation;
iv) Refining process

PREPARTION OF INGREDIENTS
Whole wheat is roasted and then coarsely ground
Roasting adds color and flavor, kill surface organisms and facilitates enzymatic hydrolysis of the grain
Soybeans, usually defatted, are cooked under high pressure and temperature for a short time after a
previous soaking in water
The ground wheat and the cooked soybean is mixed well
KOJI PREPARATION
A koji starter or inoculum is prepared from the spores of Aspergillus oryzae or Asp soyae by inoculating
the spores of the fungi on to a mixture of boiled rice and mineral salts and spreading the mixture thinly at
30°C for up to five days
The koji starter (also known as tane koji) is used to inoculate equal amounts of the wheat and soy
prepared as above
This is turned manually or mechanically in shallow trays
The mixture is put into large vats and aerated by forced aeration
After two to three days koji is harvested as a greenish-yellow material due to the spores of Aspergillus

Conditions
The important requirements of koji are that it should have high protease and amylase activities.
Temperature and humidity are strictly controlled
Brine Fermentation
Koji is introduced into deep fermentation tanks to which an equal volume of salt solution 20-23% is added
The resulting mixture known as moroni is allowed to ferment for 6-8 months
It is frequently mixed to distribute the material and to eliminate undesirable anaerobic organisms

• Amino acids
Protein • Low molecular weight peptides

• Simple sugars fermented to alcohols, lactic acid and CO2

Starch

The pH drops from around 6.5-7.0 to 4.7-4.8.

The effective salt concentration is about 18 % and never allowed to fall below 16% otherwise putrefactive
organisms might develop
Stages of fermentation of moromi by osmophilic strains of microorganisms, after the release of simpler substances by the
fungi of the koji

Stage 1 : Pediococcus halophilus produces lactic acid, causing a drop of the pH

Stage 2 : Saccharomyces rouxii develops and produces alcohol

Stage 3 : Torulopsis yeasts develop

These produce phenolic compounds which are important components of koichuki-shoyu flavor

Refining
Finally the fermented moromi is pressed to release the soy sauce (Hydraulic Press )
The raw soy sauce is heated to 70-80°C to pasteurize it, to develop color and flavor and to inactivate the enzymes.
After clarification by sedimentation the sauce is bottled under aseptic conditions, sometimes with the addition of
preservatives as well
MISO
Originated in China but common in Japan
Miso is a fermented paste of soybean, wheat and salt
In Japan the average annual consumption is 7.2 kg per person
Color of miso varies from a creamy yellowish white to very dark brown
The darker the color the stronger the flavor
It is salty and has a pleasant aroma
MANUFACTURE
Similar to that of shoyu or soy sauce
In koji-making for miso, only the carbohydrate material (rice or barley) is used instead of wheat
No pressing is done after miso fermentation.
Organisms involved in the fermentation are the same, but Streptococcus faecalis is also included
After fermentation, the resulting koji is mixed with salt, cooked soybean, pure cultured yeasts, and lactic
acid bacteria and then fermented for a second time
It is then aged and packaged as miso
Sometimes freeze-dried before packaging
NATTO (FERMENTED WHOLE SOYBEAN)

Natto is an indigenous Japanese food

2 types
Itohiki-natto
Fermented by Bacillus natto
Commonly produced
Hamma-natto
Produced by the action of Aspergillus species
Limited production
 Inoculated
with the
Cooked Incubated Packed tray
Bacillus in a Shipped to
soybean at 40°C. for cooled to 2-
small tray the market
grains 14-18 hour 7°C
and
covered

 The shape of cooked whole soybean grains is kept, but the surface of each grain is covered
with a viscous material consisti ng of glutamic acid polymers produced by Bacillus natto

It is cheap and nutriti ous and natt o is usually served with shoyu and mustard
TEMPEH
Indonesian food made by fermenting soybean with strains of Rhizopus oligosporous
30-120 gm is consumed daily per person

The beans are then packed and

Air-dried soybeans are soaked in water incubated at room temperature for
and the seed coats are removed 40 hour.

After fermentation it can be deep-

fried for 3- 4 minutes or boiled for 10
minutes
Fermentation is regarded as complete
Dehulled beans are boiled in water, when the beans have become bound
drained, cooled, and inoculated with one tightly by the mold mycelium into
of the traditional mold inoculum compact white cakes, which are
usually consumed within a day or two
IDLI
Idli is a popular fermented breakfast of South India for many years
Prepared from rice grains and the seeds of the leguminous mung grain Phaeseolus mungo or from
black beans Vigna mungo which are also known as dahl
It has a spongy texture and a pleasant sour taste due to the lactic acid in the food
It is often enriched with flavoring ingredients such as cashew nuts
pepper and ginger.
PRODUCTION OF IDLI

The seeds of the dahl (black gram) are soaked in water for 1-3 hours to soften them and to facilitate
decortication, after which the seeds are mixed and pounded with rice in a proportion of three parts of the
beans and one of rice
The mixture is allowed to ferment overnight (20-22 hours)
The fermented batter is steamed and served hot

Idli is highly nutritious, being rich in nicotinic acid, thiamine, riboflavin, and methionine

Streptococcus faecalis, Pediococcus spp, Leuconostoc mesenteroides Yeasts, Torulopsis candida and
Trichosporon pulluloma are the major microbes found in idli
 Bacteria - acid and gas production
Yeast - organoleptic quality

LAB reduce pH of batter to 4.4 to 4.5 - pH optimum for yeast

• Acidification - S faecalis, Pediococcus spp.

• Leavening - L mesenteroides, T candida, T pullulans

SOURCE : IDLI AN INDIAN FERMENTED FOOD

SOURCE : MODERN INDUSTRIAL MICROBIOLOGY AND BIOTECGNOLOGY

DOSA
 It is a type of pancake made from fermented batter of rice and black gram
PREPARATION

White rice contains about 90% carbohydrates, 8 percent proteins and 2% fat and contains calcium,
magnesium, phosphorus, manganese, selenium, iron and vitamins, folic acid, thiamine and niacin
Black gram or Mungo bean is rich in carbohydrates (about 60%) and proteins (about 25%), 18% of dietary
fiber and is a good source of minerals, potassium, calcium, iron and vitamins, niacin, thiamine, and riboflavin
Fermentation of dosa batter is carried out mainly by Lactobacillales or lactic acid bacteria
lactobacillus delbrueckii, L. lactis, Streptococcus lactis, S. faecalis, Leuconostoc mesenteroides
and Pedicococcus cerevisiae

In the early stages of fermentation, the ‘heterofermentative’ type bacteria like Leuconostoc
mesenteroides are found to predominate, producing carbon dioxide and alcohol along with the
lactic acid

Wild yeasts, recognized as Saccharomyces cerevisiae, Debaryomyces hansenii and Trichosporon

beigelli are found to produce flavour compounds and help in the saccharification (hydrolysis) of
starch
Fermentation gives
1. Texture (leavening)
2. Aroma
3. Taste to the dosa batter
4. Improved digestibility and nutritional value 
DAWADAWA
Dawadawa is a flavoring made from the seeds of Parkia biglobosa, also known as the African locust
bean tree
 To make Dawadawa, the seeds are removed from the pulp and are boiled, covered in ash and
pounded, dried in the sun, and then sent through another cleansing process by hand where they are
cooked again to produce a sticky fermented mixture
Dawadawa is widely used across Western Africa and is favored for its pungent, umami flavor and for its
ability to add depth to soups, stews, and rice dishes
Major microbes involved in fermentation were Bacillus species and lactobacillus species
 African locust Cooling and
bean seeds are dehulling by Wash and discard
boiled in water for pressing between the seed coats
12 hours palms

Boil the Spread on hot

cotyledons for 2 trays, stack and Ferment for 36
hours and drain wrap with jute hours
through sieve bags

Add salt Sun drying Dawadawa

 OGIRI
 Ogiri can be made from Castor-oil seeds (Ricinus communis)
or Egusi (Citrullus lanatus sub-species colocynthoides),
melons and pumpkins as sub classes

 Microbes associated with fermentation are Pediococcus,

Proteus, Klebsiella, Escherichia and Bacillus

Other common products include Okpeyi made from Prosopsis Africana and
Ugba made from African locust bean
REFERENCE
Idli, an indian fermented food: a review n. R. Reddy, s. K. Sathe', m. D. Pierson and D. K.
Salunkhe, 1981
Modern and industrial microbiology and biotechnology, Nduka Okafor, 2007
The effect of fermentation on the dietary quality of lipids from African locust bean (Parkia
biglobosa) seeds,May 2013
Chemistry of Dosa | Amrita Vishwa Vidyapeetham (www.amrita.edu › news › chemistry-
dosa)
https://www.ncbi.nlm.nih.gov
THANK
YOU