ABSTRACT
Fermented soybeans constitute a key part of the diet in many parts of the world, especially in Asia and Africa. Although the main raw materials (i.e., soybeans) and fermentation processes are very similar, they come in various forms and names. The widely known examples of food products in this group are the Japanese natto, the Korean chungkukjang, and the Indian kinema (Steinkraus 1996). The major microorganisms responsible for fermentation are the Bacillus bacteria, in which their proteases cause protein hydrolysis and ammonia liberation. The release of ammonia provides an alkaline condition; hence, these products are often termed alkaline-fermented soybeans. Among these, natto is probably best characterized with comprehensive scienti…c data. In contrast, there is little scienti…c information on thua nao. This chapter is therefore introduced to document the current status of thua nao in terms of manufacture, fermenting microbes, and nutritive quality.
