Obizoba I C, Egbuna H I
Department of Home Science and Nutrition, University of Nigeria, Nsukka.
Plant Foods Hum Nutr. 1992 Jan;42(1):13-23. doi: 10.1007/BF02196068.
Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine the parameters selected for use. Germination caused a decrease in the protein, carbohydrate and starch; it increased sugar content, and had varied effects on the lipids contents of the dry samples. The anti-nutritional factor-tannin concentration was decreased. Germination and fermentation had varied effects on the nutrient compositions of the milk. Compared to the control, germination had the same effect as in the seeds. Fermentation further decreased some of the nitrogenous constituents, sugar and starch content of the milk and much more drastically the tannin content. Hydrolysis and other metabolic changes freed the nutrients from their bound forms while decreasing the quantity, but increasing the quality and availability of the nutrients.
选择了五个 bambara 花生品种来研究发芽和发酵对其近似成分的影响。选择蛋白质含量最高的品种来制备未发酵和发酵的牛奶。采用标准测定技术来确定所选使用的参数。发芽导致蛋白质、碳水化合物和淀粉含量降低；它增加了糖含量，并且对干燥样品的脂质含量有不同影响。抗营养因子单宁浓度降低。发芽和发酵对牛奶的营养成分有不同影响。与对照相比，发芽在种子中的效果相同。发酵进一步降低了牛奶中一些含氮成分、糖和淀粉的含量，并且更显著地降低了单宁含量。水解和其他代谢变化使营养物质从其结合形式中释放出来，同时减少了数量，但提高了营养物质的质量和可利用性。
