Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia

Abstract

The enzyme activities of Aspergillus oryzae on koji (malted rice) and Neurospora intermedia on S-oncom and O-oncom (fermented soybeans and okara with N. intermedia, respectively) were compared. The major enzymes of N. intermedia were different from those of A. oryzae, and the enzyme activities of O-oncom were extremely higher than those of S-oncom. S5-Miso, S 10-miso and S9O1-miso replacing 50% or 100% of steamed soybeans with S-oncom or a 9:1 mixture of S-oncom and O-oncom, respectively, were prepared to supplement the enzyme action of koji. The chemical components of those miso were almost the same as those of soybean-miso (C-miso). The miso soups prepared with S5-miso, S10-miso and S9O1-miso were all considered to be more palatable and pleasant-tasting than the soup prepared with C-miso, and their flavor was preferred in the same degree as that of T5-miso using 50% tempeh, the soybeans fermented with Rhizopus oligosporus. Scavenging activities of DPPH and O2- and antimutagenicity of the 70% ethanol extract from those miso were higher than those of hot-water extract, and the activities of S9O1-miso were the highest. The isoflavone-aglycons and brownish color of S9O1-miso were higher than those of C-miso. The higher contents of isoflavone-aglycons and melanoidines of S 9O1-miso might contribute to their higher antioxidant activity and antimutagenicity. From these results, S9O 1-miso has potential as a healthier alternative to C-miso in terms of taste and health benefits.