Nutritional composition of tauco as Indonesian fermented soybean paste

Abstract Tauco is a fermented soybean paste like miso but typical from Indonesia, commonly used as umami seasoning. This study objective was to evaluate the nutritional composition of diverse tauco products found in Indonesia and determine potential product characterized by certain amino acids related peptides (Asp, Glu, Gly, Ser, Thr, Val). Proximate composition, NaCl salt, total sugars, acids, acid profiles 24 products, collected producers 7 provinces were analyzed. The proximate mapped into solid (containing 29.2–35.3% moisture on wet weight basis or ww), semisolid (42.2–54.5% ww moisture), liquid (56.2–68.1% moisture). Solid composed 54.7–65.2% carbohydrates, 10.0–22.8% ashes, 7.13–16.9% 9.72–11.9% crude proteins, 11.9–27.0% 6.98–23.4% fats, 1.24–2.18% 11.4–17.5% dry (dw). In contrast, consisted 8.47–56.5% dw 17.1–73.8% 10.7–68.4% NaCl, 20.4–30.9% 4.45–29.9.5% 1.30–18.9% 1.65–5.36% 14.1–24.6% acids. All had slight acidic pH, ranged 4.38 5.91. Glu Asp dominant tauco, comprising 25–40% Mapping profile mentioned product, highest concentration peptides. finding leads exploration reveal science behind its traditional use