Nutritional Assessment and Molecular Identification of Microorganisms from Akhuni/Axone: A Soybean Based Fermented Food of Nagaland, India

  • Chitta Ranjan Deb Nagaland University
  • Bendangnaro Jamir Nagaland University
Keywords: Akhuni/Axone, Microbes in fermented food, Nagaland, Nutrition value of fermented food, Soya based fermented food


Soybean based fermented foods are known to be highly nutritive, not just because it contains high protein content but also due to presence of polyphenols. Various microorganisms involved during the fermentation process have proven to play active role in the enhancement of the nutritional value as well as increase in phytochemicals in the product. Akhuni/Axone is a popular soybean product of Nagaland, India. It forms an integral part of the diet and is used as a condiment during preparation of various dishes in the Naga kitchen.  This study describes the nutritional value, the antioxidant activity and the presence of polyphenols of Akhuni/Axone, which increase significantly in composition between the soybean seeds and the fermented product. The molecular identification of the microorganisms present in Akhuni/Axone product is also reported in this paper.

Author Biographies

Chitta Ranjan Deb, Nagaland University

Department of Botany, Nagaland University, Lumami 798627, Nagaland, India.


Bendangnaro Jamir, Nagaland University

Department of Botany, Nagaland University, Lumami 798627, Nagaland, India.





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