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CHANGES IN LIPIDS DURING FERMENTATION OF CASSAVA FLOUR
Author(s) -
OGUNSUA A. O.
Publication year - 1985
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1985.tb00353.x
Subject(s) - fermentation , food science , chemistry , microbiology and biotechnology , biology
During the incubation of cassava flours with or without yeast, there was an increase in the lipid with the mobility of diglyceride. Glycolipids were metabolized during the fermentation as evidenced by 17% less of hexose in the lipids. Linolenic acid fell from 11% in unincubated flour to 7% in the fermented flour. Palmitoleic acid which was a major yeast fatty acid was absent in the fermented product.