Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus

Adejuyitan, J. A.; Otunola, E.T.; Bolarinwa, Islamiyat Folashade; Olanipekun, B. F.

doi:10.17756/jfcn.2017-032

Cited by 15 publications

(13 citation statements)

References 11 publications

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“…10-25% of the fungus constituents are proteins [14,43]. Protein content in fermented rice bran has an increase of 58.5%.…”

Section: Resultsmentioning

confidence: 99%

“…To overcome these problems, the fermentation technology is required to improve the quality by utilizing microbes, yeasts, and fungi to decompose organic matter in substrates into simpler components. Fermentation technology can increase protein content in agricultural products and agro-industrial wastes through growth and activity of microbial metabolism [8][9][10][11][12][13][14]. Fermentation can also improve nutrients, aroma, flavor, and texture through enzymatic activity produced by microbes that can be used as functional food [15,16].…”

Section: Introductionmentioning

confidence: 99%

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Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

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Abstract. Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30 o C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

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“…10-25% of the fungus constituents are proteins [14,43]. Protein content in fermented rice bran has an increase of 58.5%.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

2018

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“…The level of aflatoxin in this product was below the maximum limit regulated by European Union (2 ng/g) and USA Food and Drug Administration (20 ng/g). [20]Therefore the result showed that the aflatoxin G1, G2, B1 and B2 in soy cheese sample C1,C2 and C3 was absent and it was safe for substitution of soy milk with cow milk in cheese. : HPLC Chromatogram of C3 cheese sample IV CONCLUSION: Our study showed that sensory acceptable cheese C3 can be prepared by 50% soy milk, 50% cow milk respectively.…”

Section: Cheese Analysis: Sensory Evaluation Of Soy Cheesementioning

confidence: 97%

Development of Soya Cheese

Patil¹,

Talib²,

Parate³

2015

IJERT

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Soymilk is reported to be low in cholesterol and can help to alleviate bone loss and also for preventing heart diseases and certain cancer. In present study an attempt is made to incorporate soymilk for preparing cheese by partially replacing the sole cow milk. Three cheese formulations were prepared by mixing cow milk with soy milk in ratio: 70:30% (v/v); 60:40 % (v/v); and 50:50% (v/v) and they were marked as C1,C2, and C3 respectively. The three soy cheese prepared was compared with control (C0) cheese made up from sole cow milk. All cheese samples were analyze for moisture, protein, fat, total solids, calorific value, minerals content calcium, sodium , and potassium as per the standard laboratories methods. Also sensory evaluation was carried out on 9 point hedonic scale. Result showed that the cheese(C3) prepared by mixing 50% soy milk with 50% cow milk is found to be most sensory acceptable when compared with control cheese. The %fat and calorific value/100 g of C3 cheese was found to be lesser by 50% and 60% as compared to control cheese, while for calcium and potassium an increase was observed by 14% and 44% respectively. All the soya cheese formulations were tested for safety using HPLC detection method and were found to be absent in Aflatoxin B1, B2, G1 and G2.The C3 cheese can be supplemented in diet to supply lower calorie through dairy product consumption.

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“…Butt and Batool (2010) reported that protein possess both heads (hydrophilic and hydrophobic properties) which enables its association with moisture in foods. Adejuyitan et al (2009) reported that carbohydrates also influence water absorption capacity of foods. The values of WAC for the composite flours were considerably high, which might be attributed to the presence of hydrophilic protein that has the capacity to bind water as well as high digestible starch.…”

Section: Functional Properties Of Soybean-cassava Flour Blendsmentioning

confidence: 99%

Quality Assessment of Strips produced from Soybean and Cassava Flour Blends

Onwuzuruike¹,

Okakpu²,

Ndife³

et al. 2022

Nig. J. Biotechnol

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This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.53 to 0.77 g/mL for bulk density, 3.76 to 12.88% for foam capacity, 1.92 to 49.00% for foam stability, 108.00 to 204.00 g/mL for oil absorption capacity, 81.00 to 140.50 g/mL for water absorption capacity and 61.07 to 87.00°C for gelatinization temperature. The results of proximate analysis ranged from 1.44 to 3.46% for moisture, 1.63 to 3.91% for ash, 2.04 to 10.76% for fat, 0.18 to 1.37% for crude fibre, 4.07 to 24.16% for protein and 60.46 to 88.10% for carbohydrate. The phytate, tannin, trypsin inhibitor, saponin and hydrogen cyanide ranged from 0.22 to 5.59 mg/100g, 0.34 to 4.13 mg/100g, 0.04 to 1.69 mg/100g, 0.02 to 0.36 mg/100g and 0.00 to 2.11 mg/100g respectively. Sensory analysis revealed that 80% soybean flour and 20% cassava flour possessed better organoleptic characteristics. Production of strips from blends of soybean and cassava flours improved the nutrient composition, sensory properties with acceptable/safe antinutrient limit which can be optimized for value addition.

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Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus

Cited by 15 publications

References 11 publications

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Development of Soya Cheese

Quality Assessment of Strips produced from Soybean and Cassava Flour Blends

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