Oligosaccharides and Protein Efficiency Ratio of Oncom (Fermented Peanut Press Cake)
- 1 November 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6) , 1970-1971
- https://doi.org/10.1111/j.1365-2621.1981.tb04538.x
Abstract
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).This publication has 9 references indexed in Scilit:
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