Preparation of low salt Miso-like fermented seasonings using Soy-Oncom and Okara-Oncom (fermented soybeans and Okara with Neurospora intermedia) and their antioxidant activity and antimutagenicity

To develop a new type of Miso, low salt miso-like fermented seasonings were prepared with soybean Oncom (S-Oncom) and Okara Oncom (O-Oncom): those were fermented soybeans and fermented Okara with Neurospora intermedia, respectively. Their antioxidant activity and antimutagenicity were analyzed and both Oncom had higher beta-glucosidase activity than Koji (cooked rice molded with Aspergillus oryzae) with or without the presence of 4% salt and 2% ethanol. The strongest 1,1-diphenyl-2-picryl-hydrazyl radical scavenging, superoxide anion scavenging and antimutagenic activities were detected in the extracts prepared from the seasonings with S-Oncom, O-Oncom and Koji with both 70% ethanol and with water. These activities of O-seasoning are attributable to the isoflavone aglycones present and to water soluble substances. Based on these results, O-seasoning is deemed to be healthier than other low salt miso-like fermented seasoning prepared with steamed soybeans and Koji. Furthermore, the dishes prepared using O-seasoning were evaluated as acceptable.