Antai S P, Obong U S
Department of Biological Sciences, University of Calabar, Nigeria.
Plant Foods Hum Nutr. 1992 Jul;42(3):219-24. doi: 10.1007/BF02193929.
The effect of fermentation on the nutrient status and on some toxic components of Icacinia manni was investigated. Chemical analysis of both unfermented and fermented products revealed an increase in protein, ash and fibre content while the lipid and carbohydrate content showed a decrease. The results indicated that fermentation resulted in protein enrichment of the fermented Icacinia manni mash. Fermentation was also observed to cause a marked decrease in the level of some toxic components (oxalic acid, phytic acid and hydrocyanic acid) of the product. The possibility of incorporating Icacinia manni among the edible starchy plant tubers is discussed.
研究了发酵对曼氏紫玉盘营养状况和某些有毒成分的影响。对未发酵和发酵产品的化学分析表明，蛋白质、灰分和纤维含量增加，而脂质和碳水化合物含量减少。结果表明，发酵使发酵后的曼氏紫玉盘醪液蛋白质含量增加。还观察到发酵使产品中某些有毒成分（草酸、植酸和氢氰酸）的含量显著降低。讨论了将曼氏紫玉盘纳入可食用淀粉质块茎植物的可能性。
