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

Hawaii, May 11-14, 1986. [20 ref]
• Summary: Discusses general methods of processing and
using the following: Cowpeas (Vigna unguiculata; also
known as beans, black-eyed peas). Pigeon peas (Cajanus
cajan Druce; also known as red grain, Congo pea, non-eye
pea). The oilpalm (Elaeis quineensis Jacq.). Groundnut
(Arachis hypogea; also known as peanut, monkey nut).
Water melon seed (Citrullus vulgaris Schrad; used to make
egusi soup in Nigeria).
African locust bean (Parkia fi licoides; known as
Dawadawa [Hausa], Irugba [Yoruba], Ogiri-Igala [Ibo/
Igbo]). African oil bean seed (Pentaclethra macrophylla;
also known in Igbo/Ibo as Uba, Ogiri). Bambara groundnuts
(Voandzeia subterranea Thouan).
Table 18.2, titled “Utilization of traditional food
legumes,” includes the soybean. It is most frequently used
as a source of vegetable oil or vegetable milk, frequently
utilized in composite fl our, and least frequently utilized as
follows: boiled as a main meal or snack; boiled and eaten
with starchy root, yam, or plantain; in soup/stew as a meat/
fi sh supplement; in gruel or porridge, spiced or sweetened;
cooked with cereal grains such as rice, millet, or maize;
roasted as a snack; in a paste as a spread; or fermented
as a food condiment. Also discusses the limitations and
advantages of traditional food processing, upgrading
traditional food processing techniques, and summary.
Address: 1. Dep. of Biochemistry, Univ. of Port Harcourt,
Port Harcourt, Nigeria; 2-3. Dep. of Food Science, Univ. of
Georgia Agric. Exp. Station, Griffi n, GA 30223-1797. Phone:
2&3: 404-228-7284.
1300. Griffi s, Gil; Wiedermann, Lars. 1989. Marketing foodquality
soybeans in Japan. American Soybean Association.
Sept. *
• Summary: This report was published in Jan. 1989, mainly
for the American Soybean Association’s Tokyo offi ce.
Address: 1. American Soybean Assoc., Division Manager; 2.
Japan Country Director, American Soybean Assoc.
1301. Johnson, Dale W. 1989. General uses of whole
soybeans. In: E.W. Lusas, D.R. Erickson, and Wai-Kit Nip,
eds. 1989. Food Uses of Whole Oil and Protein Seeds.
Champaign-Urbana, IL: American Oil Chemists’ Society.
vii + 401 p. See p. 12-29. Chap. 2. Proceedings of the Short
Course on Food Uses of Whole Oil and Protein Seeds held at
Makaha, Hawaii, May 11-14, 1986. [35 ref]
• Summary: Contents: Introduction: Introduction. Oriental
nonfermented products: Yuba, kinako Thai desserts (tofu
guan, med khanoon), Thai foods (protein crisp, cooked
baby food, canned evaporated soybean milk, taow-huey,
kanom ping kaset). Fermented foods: Natto, hama-natto, tao
tjo (a miso-type product made in Indonesia and Thailand),
ontjom (made from peanuts, coconut press cake, or okara),
kochu chang, ketjap, sufu, yogurt-type products, tauco, soy
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 405
sauce, miso, tempeh. Western world type products. Full
fat soy fl our (enzyme active, heat treated). Soybean hulls.
Whole soybeans in animal feed. Chapatty [chapati]. Full fat
soy grits. Heat treatment of soybeans. Heat treatment and
texturizing. Low-fat products. Snacks (soynuts–dry roasted
or oil roasted, plain or seasoned). Soybean sprouts. Soy
butter [soynut butter]. Combinations of soybeans and cereals.
Soybeans as vegetables (mao-tou, edamame, or fresh green
soybean). Defatted products. Nutrition. Soybean handling
and equipment considerations. Solvent plant considerations.
Address: Food Ingredients (Minnesota) Inc., 2121 Toledo
Ave. North, Golden Valley, Minnesota 55422.
1302. Smith, Keith J. 1989. World production, availability
and variety differences of soybeans. In: E.W. Lusas, D.R.
Erickson, and Wai-Kit Nip, eds. 1989. Food Uses of Whole
Oil and Protein Seeds. Champaign-Urbana, IL: American
Oil Chemists’ Society. vii + 401 p. See p. 1-11. Chap. 1.
Proceedings of the Short Course on Food Uses of Whole Oil
and Protein Seeds held at Makaha, Hawaii, May 11-14, 1986.
[11 ref]
• Summary: Contents: Introduction. Composition. Required
characteristics: For soy milk, tofu, miso, natto, soy sprouts.
Conclusions.
The most desired characteristics of soybeans for food
processing include: Large seed size, high protein content,
high quality, reasonable price. The characteristics desired for
each of the soyfoods mentioned above are given.
Table 1.1 shows world production of the eight major
oilseeds in million metric tons from 1981-82 to 1985-86.
Over this 5-year period, total production of the eight oilseeds
has grown by 14.6%, from 169.4 to 194.2. In descending
order of production, the eight are: Soybean 96.0. Cottonseed
34.1. Peanut 19.7. Sunfl owerseed 18.6. Rapeseed 18.6.
Copra (dried coconut meat, 5.0). Flaxseed 2.6. Palm kernel
2.3. Source: Foreign Agricultural Service, USDA. Address:
American Soybean Assoc., P.O. Box 27300, St. Louis,
Missouri 63141.
1303. SoyaScan Notes.1989. Infl uence of Japanese and Japan
on soyfoods in America (Overview). Dec. 7. Compiled by
William Shurtleff of Soyfoods Center.
• Summary: The Soyfood Center’s SoyaScan database
presently contains 30,790 publications and commercial
products related to soya. Of these, 876 (2.9%) concern the
infl uence of Asian-Americans (Japanese, Chinese, Koreans,
or Indonesians) or their home countries on soyfoods. Of
these 876 records, 638 (73%) concern Japanese infl uence,
compared with 178 (20%) that concern Chinese infl uence–
including Chinese from Taiwan, Hong Kong, Singapore, etc.
Thus Japanese infl uence on soyfoods in America is much
greater than that of any other Asian cultural group. We can
identify at least seven major areas of infl uence:
1. Soyfoods Terminology. It is interesting to note that