Department of Nutrition & Food Science, University of Ghana, Legon-Accra, Ghana.
Int J Food Sci Nutr. 2010 Aug;61(5):449-62. doi: 10.3109/09637480903393727.
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using a Brabender viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy fortification up to 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8% to 60.4% within the 48 h fermentation time in the unfortified sample, with similar trends noted at all levels of fortification. Starch pasting characteristics showed varied trends in pasting temperature, peak viscosity, viscosity at 95 degrees C and at 50 degrees C-hold with increasing fermentation time and soybean concentration. Cassava could be co-fermented with soybean up to 20% concentration during gari processing without significant effect on its process and product quality characteristics.
研究了木薯和大豆共发酵生产非洲发酵食品——garri 过程中的酸化和淀粉行为变化。采用标准分析方法评估非挥发酸、pH 值和淀粉含量。还使用布拉班德黏度计分析了淀粉的降解和糊化特性。发酵导致 pH 值、非挥发酸和淀粉浓度发生显著变化。在木薯面团的共发酵过程中，pH 值随着非挥发酸的同时增加而降低。在发酵期间，大豆的添加量高达 20%，仅对 pH 值、可滴定酸度和淀粉含量产生最小影响。在未强化的样品中，淀粉含量从 69.8%下降到 60.4%，在所有强化水平下均呈现出类似的趋势。淀粉糊化特性在糊化温度、峰值黏度、95°C 下的黏度和 50°C-保持黏度方面表现出不同的趋势，随着发酵时间和大豆浓度的增加而变化。在 garri 加工过程中，可以将木薯与大豆共发酵至 20%的浓度，而不会对其工艺和产品质量特性产生显著影响。
