Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity

Abstract

To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom(SOncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neurospora intermedia, respectively. Their antioxidant activity and antimutagenicity were analyzed and both Oncom had higher ␤-glucosidase activity than Koji (cooked rice molded with Aspergillus oryzae) with or without the presence of 4% salt and 2% ethanol. The strongest 1,1-diphenyl-2-picryl-hydrazyl radical scavenging, superoxide anion scavenging and antimutagenic activities were detected in the extracts prepared from the seasonings with S-Oncom, O-Oncom and Koji with both 70% ethanol and with water. These activities of O-seasoning are attributable to the isoflavone aglycones present and to water soluble substances. Based on these results, O-seasoning is deemed to be healthier than other low salt miso-like fermented seasoning prepared with steamed soybeans and Koji. Furthermore, the dishes prepared using O-seasoning were evaluated as acceptable.Keywords: low salt miso-like seasoning, antimutagenicity, superoxide scavenging, Oncom, Neurospora intermedia Miso has been found to be useful in suppressing hypertension (Kanda et al., 1999), colonic aberrant crypt foci (Ohara et al., 2002), cerebrovascular diseases (Kanazawa et al., 1995) and elevation of plasma cholesterol (Horii et al., 1990), and has been used for several centuries in Japan, where it is known to contribute to good health. However, the consumption of Miso in Japan is currently decreasing due to the popularization of western food and also because of its high salt content. In Indonesia, many kinds of Oncom, a traditional unsalted food fermented from pressed peanut cake or Okara (the solid waste of soybean milk production) by Neurospora intermedia, have been developed for consumption (Sastraatmadja et al., 2002). Neurospora belongs to a different subdivision (mycotina) than Aspergillus, the fungus used in fermentation of Miso; specifically, Neurospora belongs to the subdivision Ascomycotina while Aspergillus belongs to Deuteromycotina. If these fungi were used together in fermenting Miso, its physiological functions might be improved via a collaborative effect of these fungi. The purpose of this study was to develop new directions for Miso by fermenting three kinds of low salt miso-like seasoning using soybeans, soybean Oncom (SOncom) and Okara Oncom (O-Oncom). These three seasonings were then judged for their sensory effects as seasoning, and their functions as antioxidants and antimutagens were examined. Materials and MethodsPreparation of O-Oncom Okara powder (30 mesh) was provided by Misuzu Co. (Nagano, Japan). O-Oncom was prepared by the following method described by Matsuo (1997a): Okara containing 60% moisture was autoclaved for 20 min under steam pressure at 0.18 Mpa, and pressed at 1.1 g/cm 2 to a thickness of 2.5 cm. Oncom starter containing spores of Neurospora intermedia FGSC 2559 (Fungal Genetics Stock Center, Kansas City, KS) was then inoculated t...

Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara

“…These enzymes are essential for efficient in maceration and degradation of the essential ingredients (Oike et al, 1984). These results are in the line with (Matsuo and Takeuchi, 2003) who reported that soybean miso was a higher increase in soy bean miso than okara miso in chemical composition.…”

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

“…The similarity between the texture of okara and fermented SB paste (i.e., miso) led to a series of studies, by Matsuo and Takeuchi, on the health benefits and palatability of an okara-miso-based condiment [164,165]. The okara-miso was prepared in several steps: okara-oncom and soy-oncom were prepared for inoculation with intermediate Neurospora.…”

Chemical Components, Palatability, Antioxidant Activity and Antimutagenicity of Oncom Miso Using a Mixture of Fermented Soybeans and Okara with Neurospora intermedia

“…Isoflavoneaglycons are bitterer than their glucosides (32). The taste of O-seasoning was slightly bitter (31). No significant difference was detected between the palatability of the taste of C-miso and S9O1-miso (Table 3).…”