Tungrymbai is a traditional fermented dish of the Khasi and Jaintia tribes of Meghalaya. In this study an attempt was made to standardize the preparation of “Tungrymbai” using Lactobacillus fermentum and Lactobacillus plantarum culture obtained from fermented foods of Meghalaya. Three samples were prepared and the bacterial strain was added aseptically to the cooked soybeans in a combination of 1:1 ratio at 1, 2 and 3% culture combination respectively, a traditional sample was used as control. The samples were fermented at 37˚C for 3-4 days. Sensory analysis of pre-cooked sample was done for 1, 2, 3 and 4 days by keeping at 6˚C and 33˚C. Pre-cooked sample prepared with 1% cell biomass was more preferred among other samples by the panellist and was carried out for post-cooked preparation. Two types of sample was prepared in post-cooked, sample I were sample was cooked along with ingredients and sample II were sample was mixed separately after ingredients was cooked. | Standardization of technology for the preparation of “Tungrymbai” using selected lactobacillus strain
