Response surface methodology (RSM) was used to determine the optimum combinations of 3 factors, cooking time (40 to 120 min), inoculated bacteria populations (10(1) to 10(9) cells/100 g), and fermentation time (12 to 36 h) for producing black soybean natto. All of the responses (hardness, viscosity, and trichloacetic acid-soluble nitrogen) were significantly affected by the 3 factors. Fermentation time was the most important factor affecting quality of black soybean natto. Optimum combinations were cooking time 110 min, inoculated bacteria populations 10(2) to 10(4) cells/100 g, and fermentation time 30 to 33 h.

Two black soybeans, green-cotyledon (T3) and yellow-cotyledon (T5), were compared for possible tofu manufacturing. The tofu made by T5 black soybean has a higher yield, a higher protein content, and a harder, smoother, and lighter surface. The antioxidative activity in theT5 black soybean tofu was similar to the T3 black soybean tofu. The T5 black soybean should be a better cultivar for tofu processing than the T3 black soybean.