Abstract
The chemical composition and sensual qualities were studied for twenty-one kinds of home-made “fermented namemiso” obtained from the farm villages and nine kinds of commercial products as contrast. The results are briefly summarized as follows:
1. The raw material for the production of home-made “fermented namemiso” was composed of cereals (soybean, wheat, barley, rice, etc.) salt, water, and sometimes vegetables.
2. Chemical analysis indicated high contents of crude protein, crude fat, and moisture. Moreover, generally, sodium chloride was detected in considerable amount, whereas reducing sugar was rather low. 3. The content of thiamine was estimated to be in mg% 0.01-0.10 (av. 0.05) by the thiochrome method, and content of D-riboflavin in mg% 0.03-0.84 (av. 0.29) by the lumiflavin method. Also, thiamine and D-riboflavin in the commercial products were found to be contained in mg% 0.04-0.11 (av. 0.08) and 0.02-0.36 (av. 0.19) respectively.
From these findings, it seems that the enrichment of “fermented namemiso” by adding vitamin mixtures and the other nutritive additives may be essential.
