Nutritional composition of tauco as Indonesian fermented soybean paste

Herlina, Vika Tresnadiana; Lioe, Hanifah Nuryani; Kusumaningrum, Harsi Dewantari; Adawiyah, Dede Robiatul

doi:10.1186/s42779-022-00159-y

Journal of Ethnic Foods

Table 4 Amino acid profiles of tauco products from different producers throughout Indonesia

From: Nutritional composition of tauco as Indonesian fermented soybean paste

Taste attribute	Amino acid	Total amino acid concentration (% dw)
Taste attribute	Amino acid	MIS	CKS	SIM	CBC	CBM	MNB	SAP	PDP	TKP	MMP	CIP
Umami	Asp	1.48	1.85	1.60	2.01	1.73	3.14	1.88	2.09	2.04	1.72	1.83
	Glu	2.57	4.35	2.92	3.78	3.03	6.04	3.82	4.01	3.89	3.36	3.58
	Subtotal	4.05	6.20	4.52	5.79	4.76	9.18	5.70	6.10	5.93	5.08	5.41
Relative abundance (%)		35	35	35	38	36	38	37	37	35	38	34
Sweet	Ala	0.73	1.11	0.77	0.81	0.70	1.30	0.87	0.93	1.08	0.90	1.08
	Gly	0.56	0.85	0.63	0.77	0.65	1.25	0.78	0.82	0.80	0.66	0.79
	Ser	0.51	0.78	0.68	0.80	0.75	1.29	0.81	0.93	0.90	0.56	0.88
	Thr	0.48	0.69	0.58	0.69	0.63	1.02	0.70	0.75	0.75	0.53	0.75
	Subtotal	2.28	3.43	2.66	3.07	2.73	4.86	3.16	3.43	3.53	2.65	3.50
Relative abundance (%)		20	20	21	20	20	20	21	21	21	20	22
Bitter	Val	0.70	1.15	0.84	1.00	0.88	1.52	0.98	1.07	1.09	0.81	1.05
	Met	0.15	0.23	0.14	0.17	0.16	0.16	0.21	0.23	0.22	0.15	0.20
	Ile	0.65	1.06	0.77	0.95	0.85	1.34	0.89	1.02	1.02	0.73	0.98
	Leu	1.12	1.73	1.16	1.49	1.36	2.13	1.40	1.67	1.71	1.31	1.57
	Tyr	0.36	0.41	0.41	0.42	0.38	0.90	0.48	0.55	0.52	0.29	0.53
	Phe	0.73	1.09	0.76	1.01	0.93	1.50	0.89	1.02	1.05	0.84	1.00
	His	0.43	0.57	0.41	0.56	0.56	0.54	0.56	0.55	0.48	0.44	0.66
	Arg	0.35	0.75	0.65	0.43	0.45	1.05	0.68	0.49	0.46	0.31	0.60
	Subtotal	4.49	6.99	5.14	6.03	5.57	9.14	6.09	6.60	6.55	4.88	6.59
Relative abundance (%)		39	40	40	40	42	37	40	40	39	37	41
Other	Lys	0.63	0.91	0.47	0.26	0.32	1.23	0.32	0.50	0.78	0.75	0.64
	Subtotal	0.63	0.91	0.47	0.26	0.32	1.23	0.32	0.50	0.78	0.75	0.64
Relative abundance (%)		6	5	4	2	2	5	2	3	5	6	4
Sum of total amino acid conc		11.5	17.5	12.8	15.2	13.4	24.4	15.3	16.7	16.8	13.4	16.1

Taste attribute	Amino acid	Total amino acid concentration (% dw)
Taste attribute	Amino acid	LEP	SKT	CMC	SAB	CBB	CDS	KES	BMP	MIP	CGM	HAM	BEB	SUM
Umami	Asp	2.28	2.62	1.88	2.14	1.91	2.78	2.08	1.68	2.77	1.38	2.07	2.21	2.44
	Glu	4.02	4.64	3.71	3.86	4.24	6.18	3.67	3.25	6.31	2.45	3.59	4.21	4.46
	Subtotal	6.30	7.26	5.59	6.00	6.15	8.96	5.75	4.93	9.08	3.83	5.66	6.42	6.90
Relative abundance (%)		35	36	40	34	33	36	34	34	38	25	36	33	37
Sweet	Ala	1.08	1.26	0.72	0.87	1.27	1.37	1.00	0.99	1.23	1.93	0.85	1.04	1.01
	Gly	0.86	0.98	0.72	0.81	0.85	1.13	0.85	0.71	1.05	0.47	0.74	0.87	0.88
	Ser	0.98	1.11	0.75	0.94	0.87	1.26	0.91	0.75	1.24	0.43	0.84	0.91	1.00
	Thr	0.81	0.92	0.63	0.76	0.78	0.99	0.73	0.63	0.98	0.38	0.70	0.79	0.83
	Subtotal	3.73	4.27	2.82	3.38	3.77	4.75	3.49	3.08	4.50	3.21	3.13	3.61	3.72
Relative abundance (%)		20	21	20	19	21	19	20	21	19	21	20	18	20
Bitter	Val	1.18	1.35	0.90	1.01	1.12	1.36	1.05	0.91	1.33	1.29	0.98	1.11	1.12
	Met	0.22	0.26	0.16	0.22	0.19	0.31	0.23	0.17	0.26	0.16	0.19	0.25	0.23
	Ile	1.11	1.24	0.87	0.98	1.03	1.32	1.01	0.83	1.31	1.32	0.91	1.01	1.05
	Leu	1.88	2.06	1.34	1.59	1.70	2.19	1.63	1.37	2.08	2.14	1.44	1.65	1.64
	Tyr	0.52	0.67	0.36	0.62	0.51	0.78	0.60	0.44	0.76	0.27	0.51	1.85	0.66
	Phe	1.06	1.21	0.88	1.10	1.22	1.39	1.15	0.86	1.40	1.15	0.89	1.11	1.09
	His	0.51	0.52	0.52	0.61	0.60	0.66	0.50	0.46	0.69	0.28	0.53	0.57	0.58
	Arg	0.66	0.60	0.45	1.05	0.88	1.23	0.75	0.59	1.25	0.44	1.09	0.81	0.76
	Subtotal	7.14	7.91	5.48	7.18	7.25	9.24	6.92	5.63	9.08	7.05	6.54	8.36	7.13
Relative abundance (%)		39	39	39	41	39	38	40	39	38	45	41	43	38
Other	Lys	0.89	0.94	0.23	1.08	1.22	1.61	0.98	0.86	1.13	1.42	0.57	1.14	1.00
	Subtotal	0.89	0.94	0.23	1.08	1.22	1.61	0.98	0.86	1.13	1.42	0.57	1.14	1.00
Relative abundance (%)		5	5	2	6	7	7	6	6	5	9	4	6	5
Sum of total amino acid conc		18.1	20.4	14.1	17.6	18.4	24.6	17.1	14.5	23.8	15.5	15.9	19.5	18.8

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