Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

JOURNAL OF ADVANCES IN BIOLOGY

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Title Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India
 
Creator Deb, Chitta Ranjan
Jamir, Bendangnaro
 
Description Soybean based fermented foods are known to be highly nutritive, not just because it contains high protein content but also due to presence of polyphenols. Various microorganisms involved during the fermentation process have proven to play active role in the enhancement of the nutritional value as well as increase in phytochemicals in the product. Akhuni/Axone is a popular soybean product of Nagaland, India. It forms an integral part of the diet and is used as a condiment during preparation of various dishes in the Naga kitchen.  This study describes the nutritional value, the antioxidant activity and the presence of polyphenols of Akhuni/Axone, which increase significantly in composition between the soybean seeds and the fermented product. The molecular identification of the microorganisms present in Akhuni/Axone product is also reported in this paper.
 
Publisher KHALSA PUBLICATIONS
 
Date 2018-03-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
reviewed Article
 
Format application/pdf
 
Identifier http://cirworld.com/index.php/jab/article/view/7118
10.24297/jab.v11i1.7118
 
Source JOURNAL OF ADVANCES IN BIOLOGY; Vol 11 (2018): Advances in Biology; 2170-2179
2347-6893
 
Language eng
 
Relation http://cirworld.com/index.php/jab/article/view/7118/7037
 
Rights Copyright (c) 2018 JOURNAL OF ADVANCES IN BIOLOGY
http://creativecommons.org/licenses/by/4.0
 

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