INVESTOBA TORY AicOOrATON WME PROJECTS (Demaetvent Os Science Ano Teanoiocr KIDNEY BEANS AS SUBSTITUTE FOR SOYBEANS IN SOY SAUCE PRODUCTION ‘AVR FURY MERCADO. DIANE MAY PEREZ JEFFREY EDUARD RADA ‘AMADO DANIEL VILLAVICENCIO MA. EDMUND JASON BARANGA ABSTRACT Raseaees Aaviee! prepared by soaking and cooking the soybeans. Then, the beans are mashed and spread on trays This study was conducted to determine the feasibility of using kidney beans as a substitute for soybeans in the production of soy sauce. During the ‘experiment, the kidney beans were inoculated with where itis inoculated with a starter of mixed mold, yeast and bacteria culture. A heavy coating of Aspergillus oryzae mold and Lactobacillus moldis allowed to grow on its surface. Salt brine delbrueckii, and were allowed to ferment for three (3) months. The fermented kidney bean mash was then harvested. A sensory evaluation test was conducted. Friedmann’s test revealed that kidney beans could be isthen added, The entire mixture is fermented for 1-3 months. Finally, the soy sauce is.drained from the brine. The study aims to- produce soy sauce from kidney beans that isboth healthy and affordable. The same process used in soy sauce used as a substitute in producing soy sauce. INTRODUCTION production was used during the Soy ‘sure is oo of Whe moet study. After fermentation, which . lasted for three months, common ingredients in Philippine t pasteurization followed. To ‘compare the finished product with cuisine: Known locally as loyo, soy | | the commercial soy sauce, sensory sauce isused for various dishes. Soy sauce makes use of evaluation and nutritional value soybeans as its main ingredient. The tests were conducted. sauce is senior BATO BALAN CE