Protein Quality of Wheat and Soybeans after Rhizopus oligosporus Fermentation

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Abstract
Protein quality of wheat and soybeans fermented with Rhizopus oligosporus has been studied by rat assay methods and amino acid analysis. The fermentation process did not significantly change the essential amino acid composition of wheat or of a mixture of wheat and soybeans. The growth of rats fed fermented wheat improved significantly over those fed unfermented wheat; also the protein efficiency ratio (PER) of wheat was increased by fermentation. These improvements were partly attributed to the increase in availability of lysine in wheat by fermentation. A mixture of wheat and soybeans (1:1) gave a good pattern of amino acids. The mixture as a protein source supported growth well as did casein; also, the fermentation process raised the PER value of the mixture so that it was comparable to casein.
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