Julie C. Diamante
Mold isolates coded as RT, JJ and LL and identified as Aspergillus flavus Link. var. columnaris var. nov., A. niger van Tieghem and A. phoenicis (Cda.) Thom., respectively; when used in soy sauce production; yielded high amounts of sugar and protein. The appearance, aroma, color. Flavor and general acceptability of root crop-based soy sauce produced by A. flavus var. columnaris were comparable to those produced by A. sojae and A. oryzae. However, only the aroma of the soy sauce produced by A. phoenicis using sweet potato flour was comparable to the control and that produced by A. flavus var. columnaris. When cassava flour was used; appearance, aroma and color were comparable to the control soy sauce and that produced by A. flavus var. columnaris. A. niger produced the least acceptable soy sauce in terms of all sensory qualities considered when sweet potato flour was used. With cassava flour, the aroma and flavor of the product were comparable to the control and that produced by A. flavus var. columnaris. A flatoxin was not detected in any soy sauce produced by the test microorganisms.
Keywords: Root crop-based soy sauce. Aspergillus spp. Saccharogenic and proteolytic activities. Chemical composition. Sensory qualities.
Annals of Tropical Research 10(3&4):(1988)