Kinema — a traditional soybean fermented food: proximate composition and microflora

@inproceedings{Sarkar1994KinemaA,
  title={Kinema — a traditional soybean fermented food: proximate composition and microflora},
  author={Prabir K. Sarkar and Jyoti Prakash Tamang and Paul E. Cook and John D. Owens},
  year={1994}
}
Kinema, a soybean fermented alkaline food, is a meat substitute to a majority of the people of the eastern Himalayan regions. The moisture content of kinema was 62%; on dry weight basis, kinema contained about 48% protein, 17% fat, 28% carbohydrate and 7% ash; the energy value was 2·0 MJ/100 g. The corresponding values in raw soybeans were 11%, 47%, 22%, 26%, 5% and 2·1 MJ/100 g. While the pH of raw soybeans was neutral to slightly acidic (average 6·75), that of kinema was distinctly alkaline… CONTINUE READING

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