Production and Nutritional Value of Thua Nao Produced Using Traditional Knowledge of Ban Huai Khom Community, Mae Yao Subdistrict, Mueang District, Chiang Rai Province

Abstract

This research aimed to study the traditional production process and nutritional value of Thua Nao (fermented soybeans), a product of indigenous wisdom from the Ban Huai Khom community in Chiang Rai province. It also sought to explore methods for developing production quality using a pure starter culture. The research was conducted through in-depth interviews and participatory observation with three producer households to study the traditional production process, with product samples collected for nutritional analysis. Furthermore, microorganisms were isolated from traditional Thua Nao to produce a starter culture, which was then trialed in the actual production process by the community. The study found that the traditional production process consists of three main steps: soaking, boiling, and fermentation, reflecting inherited wisdom. The hard-type Thua Nao produced using traditional methods had a high average protein content, ranging from 38.52% to 43.39%, although product quality varied among producers. The research successfully isolated bacteria of the Bacillus genus, the primary microorganism in the fermentation, and developed it into a powdered starter culture. The trial of producing Thua Nao with this developed starter culture showed that the fermentation process could be better controlled, resulting in a final product with consistent quality and a high protein content of up to 45.98%. The research indicates that integrating local wisdom with biotechnology through the use of a starter culture is an effective approach to elevate the standard and safety of Thua Nao. This method simultaneously preserves cultural heritage and promotes the community's economy.