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ABSTRACT: Axone, also known as Aakhone or Akhuni is perhaps the most commonly used fermented soybean product of Nagaland that is relished in the most parts of North Eastern India. Despite its popularity little is known about its health benefits. This study evaluated growth, reproduction and immunomodidation effects of Axone in Swiss albino mice. Incorporation of Axone in regular diet of mice (1% W/W) significantly (p≤0.03) improved weight gain, reduced age of reproduction (sexual maturity) and increased litter size and survival of newborn mice. Axone also enhanced the humoral immune response (p≤ 0.05) against Salmonella enterica ssp. enterica ser Typhimurium.
KEYWORDS: Antibody response, Fertility, Growth rate, Litter Size, Salmonella, Weight gain
INTRODUCTION
Soybean and its products are popular all over the globe, particularly in South East and East Asian countries including India. Many different types of preparations are made from soybean, about 85% of soybean is either used as soybean meal or soybean oil and the rest as different types of non-fermented and fermented products such as soy flour, roasted soy, soy nuggets, soy milk, soy meat, and soy paste (Columbian Encyclopedia, 2001). Soybean products as tofu, miso, natto, kinako, edamame, konnamul and tuong are common in Japan, China and neighboring countries. In eastern hilly region of Northern India soybean products are relished by all in some form but Axone (pronounced as Akhuni) made through aerobic fermentation of boiled soybean is the specialty of the region due its um ami taste and flavor. The fermented product Axone is known by different names in different regions and languages viz., Axone, Akhuni, Aakhone, Hakhu Mata (Nagaland, Nag amese), Bethu (Nagaland, Kukies), Kinema (Nepal, Nepalese), Hawaijaar, Hawai jar (Manipur, Meitei), Tungrymbai, Turangbai (Meghalaya, Khasi), Bekang, Bekanthu (Mizoram, Mizo) and Peruyyan (Arunachal, Apatani). Mostly all these preparations are sticky similar to fermented soybean products of Myanmar (Pe poke), Japan (Natto), Korea (Chungkukjang, Doenjang), China (Sufu or Furu) and Thailand (Thua nao). Similar fermented products of soy or other beans are also popular in Sikkim (Masaurya from black gram), Ghana (Soy-Dawadawa or Dawadawa), Nigeria (Ugba from cowpea; Owoh from cottonseeds), and Benin (Afitini, Iru and Sonru from African Locust bean, Parkia biglobosa). Although all tribes of North Eastern India make Axone, Axone prepared by Semas (Sumí) is the...