REVIEW OF RELATED LITERATURE ‘Soy sauce is a dark brown liquid used in cooking and preserving food. Fermentation is the process used in its production. Fermentation is an energy-yielding metabolic process that involves the: breaking down of carbohydrates in the absence of oxygen. Fermentation is also used in the preparation of other food products, such as wines, beers, aleohol and glycerol. Avnumiber of studies have been conducted totest the feasibility of other varieties of beans as substitute ingredient in soy sauce production. One of those tested was the winged bean (Psophocarpus tetragonalobus) Studies showed that winged beans increased the protein content of soy sauce, However, sensory evaluation tests revealed a significant preference for the commercial soy sauce interms of taste, color, odor, texture and acceptability. ‘There is also lower protein content in the winged bean savee. METHODOLOGY PREPARATION OF MATERIALS For the mold koji, 125 grams of steamed rice was placed in a 250 millilitres (mL) Erlenmeyer flask and was autoclaved at 15 psi for 30 minutes. Once cooled, it was seeded with Aspergillus oryzae. Then, it was left to incubate for five (5)days. For the bacterial koji, 50 millilitres of kidney bean broth was placed in a 250-millilitre flask and was autoclaved at 15 psi for 30 minutes. After cooling, it was inoculated with Lactobacillus delbrueckii. Incubation lasted ffor five (5) days. Each koji was replicated fortwo batches.of kidney sauce. ‘Meanwhile, $00 grams of red kidney beans wal soaked overnight. In the morning, the beans were bell until tender, The cocked beans were mashed and cooked, ‘Then, 125 grams of wheat flour was toasted on a frying) pan until pale brown. | INOCULATION OF CULTURE ‘The mashed kidney beans were mixed with the wheat flour, The bacterial koji and the mold koji were spread into the mixture. For five (5) days, the container was covered with cotton or cheesecloth to let air in and the contaminants out. FERMENTATION ‘An 18 percent brine solution was prepared in S00, tres of water. The solution was boiled without letting any vapor escape. The solution was then cooled Tnaclean container, the incubated kidney bean mash ‘was mixed with the brine solution. The container was tightly closed and was set aside for three (3) months to allow anaerobic fermentation. HARVESTINGAND EVALUATION ‘After three (3) months, the two batches of kidney bean mash were harvested. Then, pasteurization was done at 60 degrees Celsius for 30 minutes. Caramel, sugar, salt and pepper were added. ‘Three samples were prepared. Sample.A contained pure kidney bean sauce. Sample B contained 50 percent kidney bean sauce and 50 percent soy sauce. Sample C contained pure soy sauce. After testing the samples, questionnaires were accomplished to help evaluate the taste, odor, texture and acceptability, Friedmann’s Test was also conducted to HEED BATO BALAN! senior