Hawaijar-An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review

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dc.authoridRajauria, Gaurav/0000-0001-5276-6962
dc.authoridSARANGI, PRAKASH KUMAR/0000-0003-2189-8828
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.contributor.authorSingh, Thangjam Anand
dc.contributor.authorNongthombam, Grihalakshmi
dc.contributor.authorGoksen, Gulden
dc.contributor.authorSingh, Harikesh B.
dc.contributor.authorRajauria, Gaurav
dc.contributor.authorSarangi, Prakash Kumar
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractHawaijar, ethnic vegan fermented soybean food of Manipur, India is culturally and gastronomically important indigenously produced food. It is alkaline, sticky, mucilaginous and slightly pungent and bears similar properties with many fermented soybean foods of Southeast Asia like natto of Japan, douchi of China, thua nao of Thailand, choongkook jang of Korea. The functional microorganism is Bacillus and has numerous health benefits like fibrinolytic enzyme, antioxidant, antidiabetic, and ACE inhibitory activities. It is also very rich in nutrients but unscrupulous production method and sale lead to food safety issues. Huge potential pathogen population upto the level of 107-10 cfu/g Bacillus cereus and Proteus mirabilis were detected. Recent studies revealed presence of enterotoxic and urease gene in microorganisms originated from hawaijar. Improved and regulated food chain will result in hygienic and safe hawaijar. It has scope for functional food and nutraceutical global market and hold potential to provide employment to enhance the overall socioeconomic status of the region. Scientific production of fermented soybean over the traditional methods is summarized in this paper along with food safety and health benefits. Microbiological aspects on fermented soybean along with nutritive values are critically explained inside the paper.
dc.identifier.doi10.1016/j.foodres.2023.112983
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid37316061
dc.identifier.scopus2-s2.0-85160562982
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2023.112983
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2145
dc.identifier.volume170
dc.identifier.wosWOS:001014904800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectBacillus
dc.subjectFood safety
dc.subjectHealth benefits
dc.subjectFunctional food
dc.subjectEthnic food
dc.titleHawaijar-An ethnic vegan fermented soybean food of Manipur, India: A comprehensive review
dc.typeReview

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