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Oligosaccharides and Protein Efficiency Ratio of Oncom (Fermented Peanut Press Cake)
Author(s) -
FARDIAZ DEDI,
MARKAKIS PERICLES
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04538.x
Subject(s) - raffinose , rhizopus oligosporus , stachyose , rhizopus , food science , fermentation , neurospora , sucrose , sugar , chemistry , starter , botany , biology , biochemistry , neurospora crassa , mutant , gene
Peanut press cake was fermented with Neurospora sitophila, Rhizopus oligosporus, a Neurospora strain isolated from Indonesia oncom, and mixed Neurospora‐Rhizopus cultures. The Neurospora strains utilized quickly the sucrose, raffinose and stachyose of the cake, while Rhizopus was slow in metabolizing these sugars, especially raffinose. Mixed cultures resulted in the quick elimination of all sugars. The PER of the peanut press cake fermetned by a mixed culture was 1.41; replacing 10% of peanut protein with sesame protein raised the PER of the fermented product to 2.11 (casein PER = 2.50).