Fatty Acid Composition, Antinutritional Factors, and Oligosaccharides Concentration of Hawaijar (An Ethnic Fermented Soyfood of India) As Affected by Genotype and Bacillus Subtilis Strain

Hawaijar is an ethnic fermented soy product from the North-East region of India. The information on effect soybean genotype and Bacillus subtilis strain used for inoculation preparing fatty acid composition, level antinutritional factors, such as Kunitz trypsin inhibitor (KTI) Bowman-Birk (BBI), oligosaccharides not available. In present study, was prepared two genotypes using different strains investigated concentration above-mentioned biomolecules. results showed significant oleic, linoleic, α-linolenic product. KTI BBI were found absent in these strains. Flatulence-inducing factors like raffinose stachyose very low irrespective strain. Retention sweetness-imparting sucrose maltose genotype-dependent.