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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/5172

Title: Value Addition to Locally Produced Soybeans in Ghana: Production of Soy Sauce Using Starter Culture Fermentation
Authors: Dzogbefia, V.P.
Arthur, P.L.
Zakpaa, H.D.
Keywords: starter culture fermentation
biotechnological method
value addition
koji
moromi
soy sauce.
Issue Date: Aug-2007
Publisher: Journal of Science and Technology
Citation: Journal of Science and Technology, Vol. 27 No. 2, 2007 pp 22-28b
Abstract: Ghana produces about 50,000 metric tons of soy beans per annum, of which only about 15 metric tons are utilized. One aspect of utilizing the beans is in the production of soy sauce, a product whose demand is on the increase due to changing food habits of the Ghanaian society. A preliminary attempt to produce soy sauce from the cultivated beans using starter culture fermentation approach was therefore investigated. A mixture of cooked soybean mash and roasted wheat was inoculated with Aspergillus orvzae (ATCC 46240) under aseptic conditions and allowed to ferment for five days. This fermented solid mash referred to as “koji” was then mixed with an eighteen per cent brine solution and subjected to further fermentation for three months to constitute the “moromi" stage of soy sauce production. At the end of fermentation, the “moromi” was filtered and coloured with either caramel or molasses. Chemical and sensor}’ analysis on the resultant product showed it to be comparable and in some instances superior to commercial products on the market. This simple biotechnological method could be used to add value to surplus soy beans on the Ghanaian market.
Description: Article published in the Journal of Science and Technology, Vol. 27 No. 2, 2007 pp 22-28b
URI: http://hdl.handle.net/123456789/5172
Appears in Collections:Journal of Science and Technology 2000-

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