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Natural fermentation of soybean (glycine max) with added salt for ‘soy-daddawa’ production

✍ Scribed by B.O. Omafuvbe

Book ID: 104640755
Publisher: Springer
Year: 1994
Tongue: English
Weight: 143 KB
Volume: 10
Category: Article
ISSN: 1573-0972
DOI: 10.1007/bf00144478

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✦ Synopsis

Microbial

growth, pH and titratable acidity decreased with increasing NaCl concentration during the fermentation of soybeans. NaCl at 1% (w/w) in the fermenting mash improved the organoleptic quality of 'soy-daddawa'.

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