Premium
Effect of Rhizopus fermentation on the lipid composition of cassava flour
Author(s) -
Harris R. V.
Publication year - 1970
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740211206
Subject(s) - rhizopus arrhizus , food science , sterol , polyunsaturated fatty acid , fermentation , rhizopus , composition (language) , chemistry , fatty acid , rhizopus oryzae , linolenic acid , biochemistry , linoleic acid , cholesterol , lipase , enzyme , linguistics , philosophy
Studies were made on the complex lipid and fatty acid compositions of commercial cassava flour before and after nutritional ‘upgrading’ with Rhizopus arrhizus. The flour lipids closely resemble those found in other plant tissues except for a lower content of polyunsaturated acids and a higher content of free fatty acid. This can be accounted for by degradation during processing. Rhizopus fermentation leads to the appearance of γ‐linolenic acid and changes in the percentage of other acids. The total lipid content falls and the typical plant glycolipids disappear to be replaced by mould phospholipids. Sterol glycoside present in the original flour is not metabolised and becomes a major component of the final material.