Composition and functional properties of fermented soybean flour (kinema)

Kinema samples prepared by traditional and aseptic pure culture method were dried and ground to fine flour. Full fat and low fat soy flours were also prepared. The chemical, functional and sensory properties of all these four products were determined, While there were little changes in protein and total fat contents during fermentation, free fatty acids increased substantially. Crude fibre and total sugar contents were reduced with a simultaneous increase in reducing sugars. On the other hand, water and oil retention capacity, gelation, foaming capacity and urease activity of kinema flours were lower than soyflours, while emulsifying activity, bulk density, viscosity and particle size were higher for kinema flours. Nitrogen solubility index was high in kinema flours at 64.3 % and 66.0 % for traditional and pure culture kinema products, respectively. Kinema flours were significantly (P less than or equal to 0.05) darker, more reddish and yellowish than soyflours.