Elaboração de natto a partir do feijão mungo

Abstract

In recent years, consumers have been increasingly turning to functional foods in response to the growing prevalence of chronic diseases. Soy natto is a functional fermented food widely consumed in Japan offering a plethora of proven health benefits, like reduction of the risk of thrombosis, osteoporosis, and anti-inflammatory action. Mung bean is a legume and its consumption also has a positive impact on health due to its anti-diabetic, hepatoprotective, antioxidant, antitumor and anti-inflammatory properties. Previous research has already shown that it is possible to make natto with other substrates instead of soybeans. In this context, the objective of this study was to develop a mung bean natto. In order to do this, 5 small-scale fermentations were carried out in which mung beans were inoculated with a Bacillus subtilis natto starter culture and transferred to a yogurt maker for fermentation. The product from fermentation 4 was subjected to physicochemical analyses and the following results were obtained: 9,30 g/100 g of proteins, 0,47 g/100 g of lipids, 59,57 g/ 100 g of moisture, 1,15 g/100 g of ash e 29,51 g/100 g of carbohydrates. The product was also subjected to a cost analysis, where the Break-Even Point (BEP) was calculated, with the following result: 201 units and R$2713,50 It was possible to obtain a product that is visually similar to soy natto, with physicochemical characteristics that are consistent with those found in the existing literature. Cost analysis was essential to understand the economic aspects of the development of new products. Although less profitable than soybeans, natto made from mung beans may offer other advantages, such as a better sensory profile and its lack of association with genetically modified products.