A delicious chutney which has many health benefits of fermented soybeans. This innovative product is a result of extensive R&D. Cooked Soyabean seeds are fermented in an incubator for 7 days with lactic acid bacteria (LAB). The bacteria cultures are isolated from selected natural sources. Chutney is then prepared with fermented soybean and a blend of spices for our local taste.
Our Chutney is rich in fermented proteins, solvable fibres from leguminous polysaccharides and sugar. This makes it an excellent substrate for the growth of probiotics in intestines. Therefore, it is best to mix this chutney with yogurt, that contains many Community Forming Units (CFU) of beneficial probiotic microbes. Regular use of “Fermented Soyabeans Chatpati Chutney” may help in improving constipation conditions and digestive health.
Benefits of Fermenting Soybean:
Lactic acid bacteria (LAB) fermentation enhances soybean properties by breaking down complex proteins and carbohydrates, and making it more nutritious, easy to digest, and beneficial for human health. Here are some effects of Lactic acid bacteria (LAB) fermentation on soybeans:
- Increased Antioxidant Activity: LAB fermentation of soy protein can enhance the antioxidant activity by up to 71%. This increase is attributed to higher levels of isoflavone aglycones during fermentation.
- Improved Nutritional Value: Fermentation by LAB, along with protease production, can degrade antinutritional factors in soybean. This process increases protein digestibility and improves the overall nutritional value.
- Extended Shelf Life: The acidic environment created by LAB fermentation inhibits the growth of spoilage organisms, thereby extending the shelf life of the product.
Warning: Our Chutney contains sugar and refined carbohydrates. Therefore, diabetic patients should use it with care.
Please note that in Chinese and Japanese cuisine soybean is often fermented with other microbes such as Aspergillus oryzae fungus, Bacillus subtilis, Rhizopus oligosporus , and Lactobacillus bacteria for producing “Miso”, “Natto” and “Tempeh” etc. These fermented soybean foods are pungent in taste and smell, and not suitable to Pakistani taste.
We ferment soybean for our chutney anaerobically with selected strains of Lactic acid bacteria (LAB), which includes Lactobacillus plantarum, Leuconostoc mesenteroides, Lactobacillus brevis, Streptococcus thermophilus, Lactobacillus bulgaricus.
