Tempeh-like product by groundnut fermentation.

Bhavanishankar, T. N. and Rajasekaran, T. and Sreenivasa Murthy, V. (1987) Tempeh-like product by groundnut fermentation. Food Microbiology, 4 (2). 121-125, 10 ref..

PDF Food Microbiology, Volume 4, Issue 2, April 1987, Pages 121-125.pdf - Published Version Restricted to Registered users only Download (359kB)

Abstract

An attempt is described to increase the nutritive value of partially defatted groundnuts for human consumption, by fermentation to a tempeh-like product using Rhizopus oligosporus NRRL 2710 and NRRL 2549. Fermentation was carried out at 31 degree C/50% RH for 18-22 h; product was then cubed, dipped in 10% saline for 10 min, and dried at 80 degree C to about 5% moisture. Moisture, fat, ash, crude fibre, total N, sugars, soluble solids, amino N, soluble N, protein N, free lysine and methionine contents, and PER were determined and results are tabulated. Fermentation improved soluble solids, amino N and soluble N levels; strain NRRL 2549 produced higher levels of free lysine and methionine, free amino N, amino N and soluble solids than strain NRRL 2710.

Item Type:	Article
Uncontrolled Keywords:	SOY-PRODUCTS; tempeh substitute, groundnuts fermentation for; GROUNDNUTS-; FERMENTATION-; groundnuts, fermentation & nutritional values of; NUTRITIONAL-VALUES; fermentation & nutritional values of groundnuts
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Mar 2016 10:02
Last Modified:	30 Dec 2016 08:40
URI:	http://ir.cftri.res.in/id/eprint/6431

Actions (login required)

View Item