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

Hawaijar, 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.

Automated summary

Hawaijar, an ethnic vegan fermented soybean food from Manipur, India, is culturally and gastronomically significant. It shares similar characteristics with fermented soybean foods from Southeast Asia and has numerous health benefits due to the presence of functional microorganisms. However, unregulated production and sale have led to food safety issues, including the detection of potentially harmful pathogens. Improved and regulated food production can ensure hygienic and safe Hawaijar, which has the potential to enter the global market as a functional food and nutraceutical product, and contribute to the socioeconomic development of the region. This paper provides a summary of the scientific production methods of fermented soybean, discusses food safety issues, and highlights the health benefits and nutritional value of Hawaijar.