Effect of processing treatments on physiochemical properties of two varieties of soybean and its characterization for preparation of hawaijar

Hawaijar is a viscous, fermented soybean-based delicacy with a unique flavor, traditionally made in Manipur, India. The physicochemical and rheological properties of hawaijar were examined at various processing stages in this study, which found that fermentation significantly enhanced the nutritional value of soybeans. Fermented soybeans (hawaijar) exhibited the highest phenolic and flavonoid contents with big seed soybean having higher phenolic and flavonoid contents than small seed soybean. Additionally, fermentation led to a 89.2% and 91.17% reduction in phytic acid and 65% and 52.98% reduction in tannin content in small and big seeds, respectively. The hardness of soybean decreased with each processing step, and a soft, sticky texture was observed in the fermented product. These results indicate that the fermentation process improves the nutritional content of soybeans, rendering hawaijar a nutritious fermented product.