Comparative study of Pre-cooked and Post-cooked Tungrymbai: A fermented soya product of Meghalaya
Bethsheba Basaiawmoit, Birendra Kumar Mishra
Tungrymbai is a local fermented soybean food of the ethnic tribes of Meghalaya. Fermentation of soybean enhances the nutritional value by increasing the amount of proteins and vitamins. Lactic acid bacteria have been found to play a vital role in the preservation and production of nutritious fermented foods. In this study comparative analysis between pre-cooked and post-cooked Tungrymbai was carried out. Two types of Tungrymbai was prepared, one in traditional way (control) and another using Lactobacillus fermentum and Lactobacillus plantarum culture combination in a ratio of 1:1. Shelf-life of pre-cooked sample was found to be 4 days. The microbial load was found to be more in product prepared with Lactobacillus strains in both pre- and post-cooked samples. Two types of post-cooked sample were prepared, sample-I and sample-II. Lactobacillus strains was absent in sample-I and present only in sample-II. Sensory analysis of post-cooked samples revealed that product prepared with Lactobacillus strains was more acceptable than traditional Tungrymbai. Tungrymbai can be prepared using Lactobacillus strains and different cooking procedure can be adapted without harming the Lactobacillus strains.