Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara

Abu Zaid, Abeer A.; Salem, Amany A.; Hassan, Nadra S. Y.

doi:10.21608/jfds.2017.38900

Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara

Document Type : Original Article

Authors

¹ Department of Special food and nutrition., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

² Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/jfds.2017.38900

Abstract

Fermentation process is considering as an important factor in improvement the availability of nutrients. The present investigation are carried out to evaluate the effect of fermented products (miso) prepared from soybean, barley and okara (as soymilk process by products) and its mixtures. Chemical composition, total phenols and antioxidant activity were determined. Also, Biological evaluations of prepared miso samples were studied. Results of chemical composition in all prepared samples showed an observed decrease in protein, fat and carbohydrates, While an increase in ash and fiber were detected. Okara miso sample had the highest level in DPPH radical scavenging activity. While, barley miso sample had the lowest amount of total phenols. Results of biological assay indicated exterminated rats fed on miso samples had an adequate increase in Body weight gain (BWG) in compared to control which group. Moreover, miso samples caused an increase in serum total protein while, there were no significant differences between them. Rats fed on okara miso sample caused a decrease in uric acid. In generates fed on all prepared miso samples caused increase in both of AST and ALT in compared to control group. But, rats fed on all miso samples had increase in serum minerals compared to control one.

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