Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal

Kinema is a traditional food prepared by the natural fermentation of cooked soybeans. The fermented Kinema is known to have several bioactive constituents, however, only limited reports on the effect of fermentation time on the bioactivity of Kinema are available. Therefore, in this work, changes in...

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Bibliographic Details
Published in:Heliyon 2023-04, Vol.9 (4), p.e14727-e14727, Article e14727
Main Authors: Katuwal, Nirat, Raya, Bibek, Dangol, Roshan, Adhikari, Basanta Raj, KC, Yadav, Upadhyay, Atul
Format: Article
Language:English
Subjects:
DPPH radical Scavenging activity
Fermented soybeans
Kinema
Optimization
Phenolics
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Summary:Kinema is a traditional food prepared by the natural fermentation of cooked soybeans. The fermented Kinema is known to have several bioactive constituents, however, only limited reports on the effect of fermentation time on the bioactivity of Kinema are available. Therefore, in this work, changes in phenolics content and radical scavenging activity of Kinema at different fermentation times were explored. Furthermore, the optimum fermentation time for maximum bioactivities (total phenolic content, total flavonoid content, and DPPH radical scavenging activity) was determined using one-factor response surface methodology. The numerical optimization suggested an optimum fermentation time of 29.6 h with significantly higher total phenolics and flavonoid contents of 62.84 ± 0.89 mg GAEs/g dry extract, 45.41 ± 0.57 mg QEs/g dry extract, respectively (p 
ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2023.e14727