Thua nao: Thai fermented soybean

作者：Ekachai Chukeatirote · 发表于：Journal of Ethnic Foods · 年份：2015 · DOI：10.1016/j.jef.2015.08.004 · 被引用次数：49 · 研究领域：Phytoestrogen effects and research、African Botany and Ecology Studies、Proteins in Food Systems

Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao.