Fermented Soybean Products and Their Health Benefits

Tamang, Buddhiman; Chaurasia, Lalit K.; Ghatani, Kriti; Tirwa, Ranjan Kaushal

doi:10.1201/9780429027413-13

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“…Miso, like wine and cheese in Western societies, is a significant aspect of cuisine culture that represents the feudal unique customs of Japan. Although miso comes in a variety of forms, the most widespread usage in foods is in miso soup, a side dish with a variety of seasonal vegetables or locally sourced ingredients (Tamang et al, 2021 ). Miso is made both locally and on a large scale in Japan, and it has one of the longest histories in the food industry.…”

Section: Historical Backgroundmentioning

confidence: 99%

Miso: A traditional nutritious & health‐endorsing fermented product

Saeed

Afzaal

Shah

et al. 2022

Food Science & Nutrition

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Consumer demand for fermented foods with a well‐balanced nutrient profile has been increasing owing to their ability to prevent chronic diseases as well as their functional, nutritional, and nutraceutical benefits. Among those functional foods, miso is a well‐known traditional fermented food with a distinctive savory flavor and aroma that is most commonly used as a seasoning in miso soup. Among different fermented products, miso is derived from soybeans and grains as a result of the activities of Koji enzymes and beneficial microbes. Additionally, the microbial community of miso is thought to be crucial in enhancing its distinct flavor and texture as well as its nutritional properties. Despite the importance of microorganisms in the production of miso, there has been relatively little research done to characterize and describe the nutritional and medicinal potential of miso. In this review, the potential therapeutic properties, i.e., anticancer, antimicrobial, and antiobesity, of miso have been discussed comprehensively. This review envisions the production technology, its history, microbial population, nutritional properties, and the potential health benefits of miso associated with its consumption.

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Section: Historical Backgroundmentioning

confidence: 99%