National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Tungrymbai is a traditional fermented dish of the Khasi and Jaintia tribes of Meghalaya. In this study an attempt was made to standardize the preparation of “Tungrymbai” using Lactobacillus fermentum and Lactobacillus plantarum culture obtained from fermented foods of Meghalaya. Three samples were prepared and the bacterial strain was added aseptically to the cooked soybeans in a combination of 1:1 ratio at 1, 2 and 3% culture combination respectively, a traditional sample was used as control. The samples were fermented at 37ËšC for 3-4 days. Sensory analysis of pre-cooked sample was done for 1, 2, 3 and 4 days by keeping at 6ËšC and 33ËšC. Pre-cooked sample prepared with 1% cell biomass was more preferred among other samples by the panellist and was carried out for post-cooked preparation. Two types of sample was prepared in post-cooked, sample I were sample was cooked along with ingredients and sample II were sample was mixed separately after ingredients was cooked. Sample II was found to be more preferable by the panellist in terms of aroma, taste, texture, colour and general acceptability. Laboratory prepared tungrymbai sample with Lactobacillus strain may provide as an alternative to traditional tungrymbai which can impart health benefits to consumers providing better quality, hygienic product and to enhance the nutritional and medicinal value of the product.
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