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Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake)
Author(s) -
FARDIAZ D.,
MARKAKIS P.
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.tb04901.x
Subject(s) - rhizopus oligosporus , phytic acid , fermentation , food science , chemistry , inositol , biochemistry , receptor
Peanut press cake was fermented with Neurospora sitophila, Rhizopus oligosporus, a Neurospora strain isolated from Indonesian oncom, and mixed cultures of these molds. The phytic acid content of the uninoculated cake was 1.36% on a dry basis, but decreased rapidly during fermentation. Oncom prepared with R. oligosporus contained the least amount of phytic acid (0.05% after 72 hr of fermentation), while oncom prepared with the Indonesian strain of Neurospora contained the greatest amount of it (0.70%). Penta‐, tetra‐, tri‐, di‐ and mono‐phosphates of inositol, as well as inorganic phosphate and inositol, were found in the fermenting cake.