[Effect of solid fermentation on protein content and amino acid composition of cassava]
1999
Almasyhuri | Ridwan, E. | Yuniati, H. | Hermana (Pusat Penelitian dan Pengembangan Gizi, Bogor (Indonesia))
This study was carried out to assess the protein and amino acids quantity of solid fermentation of cassava (Manihot esculenta) using pure culture of the Rhizopus oligosporus and traditional inoculum (laru). The protein content of the fermented product was analyzed by Biuret method and the amino acid composition by HPLC (high performance liquid chromatography) method. The results showed that solid fermentation of cassava increased the protein content from 2.1 percent to 4.0 and 4.7 percent. The amino acid contents of the fermented product increased 2.5 folds of that of cassava. Higher increase was seen in substrates fermented with traditional inoculum. This is due to the addition of coconut oil and ammonium to the cassava substrate which improved the growth of mold
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