History of Natto and Its Relatives (1405-2012 - SoyInfo Center

[Studies on natto. III. Change in tocopherol contents during
manufacturing and storage of “natto” and “hikiwari-natto”].
Nippon Shokuhin Kogyo Gakkaishi (J. of the Japanese
Society for Food Science and Technology) 32(10):754-58.
(Chem. Abst. 104:67760). 15886 [13 ref. Jap; eng]
• Summary: The tocopherol content of soybeans (on a dryweight
basis) was increased by both soaking and steaming.
Address: 1-2. Asahi Shokuhin Co., Ltd., 180-2, Wado,
Ushibori-machi, Namekata-gun, Ibaraki 311-24, Japan.
1107. Latzke-Begemann, Ute; Walker, Judith. 1985.
Soybean household utilization in South Western Nigeria. In:
Proceedings of Tropical Soybean Workshop. 164 p. See p.
69-91. Held 30 Sept. to 4 Oct. 1985 at IITA, Ibadan, Nigeria.
Unpublished manuscript. [1 ref]
• Summary: Contents: Introduction. Recipes: Preparation
of soypaste. Ground soybean with ogi. Ground soybeans
with rice. Tuwo with ground soybean paste. Sweet potato
with ground soybeans. Pounded yam with ground soybeans.
Vegetable soup with soybean paste. Soybeans with maize.
Yam porridge. Soymilk. Akara. Moyin moyin. Iru or dadawa.
Contains many photos, especially of soyfoods
preparation at the Kersey Children’s Home at Ogbomosho.
The recipes were developed at this Home, a situation which
is recognisable to many low income African families,
both rural and urban. The recipes use the simplest kitchen
technologies.
Note: This is the earliest English-language document
seen (Jan. 2012) that uses the word “dadawa” or the word
“iru” to refer to dawa-dawa, a close relative of Japanese
natto. Address: Socio-Economic Unit, Farming Systems
Programs, IITA, Ibadan, Nigeria.
1108. Odunfa, S.A.; Adewuyi, E.Y. 1985. Optimization of
process conditions for the fermentation of African locust
bean (Parkia biglobosa). II. Effect of starter cultures.
Chemie, Mikrobiologie, Technologie der Lebensmittel
9(4):118-22. Oct. [18 ref]
• Summary: Results show that the different strains of the
Bacillus subtilis group were the main microorganisms
responsible for iru (dawa-dawa) fermentation. Bacillus
licheniformis was also used. Paired mixed cultures of isolates
were not found to increase the rate of fermentation over that
of single cultures. All the isolates had optimal growth at pH 7
to 8 while Bacillus species showed signifi cant growth at pH
9. Natto and thua-nao are also discussed. Address: Dep. of
Botany and Microbiology, Univ. of Ibadan, Ibadan, Nigeria.
1109. Yacoumba, Doulaye. 1985. Un Burkinabé à Penne du
Tarn [Soybeans and sumbala in Burkina Faso]. Point Soja–
Soyfoods No. 3. p. 3, 4. Autumn. [Fre; Eng]
• Summary: This same story, in both French and English,
appeared in La Lettre de l’ARTS. No. 2. p. 2. Summer.–which
see. Address: Ministry of Agriculture, Burkina Faso, Africa.
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 351
1110. Ahmadu Bello University, Agricultural Extension and
Research Liaison Services. 1985. Soyabeans in the Nigerian
diet. Ahmadu Bello University, Extension Bulletin. No. 21.
74 p. Nov. Home Economics Series No. 1. [64 ref]
• Summary: See the original 1977 edition. Address:
Agricultural Extension and Research Liaison Services,
Ahmadu Bello Univ., P.M.B. 1044, Samaru-Zaria, North
Nigeria.
1111. Hara, T.; Fujio, Y.; Ueda, S. 1985. Bacillus subtilis
(natto) plasmid responsible for polyglutamate production
encoding gamma-glutamyltranspeptidase. J. of the Faculty of
Agriculture Kyushu University 30(2/3):95-105. Dec. [Eng]*
Address: Kyushu Univ.
1112. Zenkoku Natto Rengokai, Tenpei Fukyukai [Japan
National Natto Association, Tempeh Popularization Group].
1985. 21 seiki no kenko shokuhin wa kore da! [This is the
health food of the 21st century (Leafl et)]. Japan: Zenkoku
Natto Kyodo Kumiai Rengokai. 3 panels each side. Front
and back. Each panel: 22 x 9 cm. [Jap]
• Summary: A color leafl et (see next page). “Tempeh is a
distant relative of natto.” Contains recipes (with tempeh) for:
Curry rice. Gyoza (Pot stickers). Tempeh kabayaki domburi.
Tempeh banana donuts. Happosai. Potato croquettes.
Seafood salad.
A nice chart compares the nutrients in tempeh and beef.
1113. Beuchat, Larry R.; Nakayama, T.; Phillips, R.D.;
Worthington, R.E. 1985. [Comparison of soybeans, peanuts
and cowpeas as substrates for preparing natto]. Hakko
Kogaku Zasshi (J. of Fermentation Technology) 63:319-24.
[Jap]*
Address: 1. Dep. of Food Science, Univ. of Georgia, Agric.
Exp. Station, Experiment, GA 30212, USA.
1114. Ikeda, H.; Tsuno, S. 1985. [The componential changes
during the manufacturing process of natto. Part II. On the
water-soluble proteins]. Shokumotsu Gakkaishi 40:27-37.
(Chem. Abst. 104:128586). [Jap]*
1115. Latzke-Begemann, Ute. 1985. Soybean dadawa [dawadawa]
production in southern Kaduna State. Ibadan, Nigeria:
IITA. *
• Summary: There was a small localized market for soybeans
in Kafanchan in Kaduna state, which was the center for
the production of a local seasoning (daddawa), the main
ingredient of which is locust bean (Parkia clappertonia and
P. fi licoides). In the late 1970s daddawa producers started
substituting soybean for locust bean. This helped to maintain
a small demand for soybean. Address: Socio-Economic Unit,
Farming Systems Programs, IITA, Ibadan, Nigeria.