Antai S P
Department of Biological Sciences, University of Calabar, Nigeria.
Plant Foods Hum Nutr. 1990 Oct;40(4):289-96. doi: 10.1007/BF02193853.
The effect of fermentation on the nutrient quality of cassava was investigated. Chemical analysis revealed a general increase in ash, fibre and crude protein content of the fermented cassava mash, while the carbohydrate content showed a substantial decrease. The results of the chemical analysis indicated that fermentation resulted in a slight protein enrichment of the fermentated cassava mash. When active yeast cells were inoculated into the cassava mash before fermentation, the yeast cells grew and generated additional cell mass which was reflected in a higher content of crude protein in the fermented cassava mash. Results obtained also revealed that 3.3% concentration of yeast cell inoculum added to cassava mash before commencement of fermentation was optimum for maximal crude protein formation.
研究了发酵对木薯营养品质的影响。化学分析表明，发酵木薯醪的灰分、纤维和粗蛋白含量普遍增加，而碳水化合物含量则大幅下降。化学分析结果表明，发酵使木薯醪的蛋白质略有富集。在发酵前将活性酵母细胞接种到木薯醪中，酵母细胞生长并产生额外的细胞物质，这反映在发酵木薯醪中粗蛋白含量较高。所得结果还表明，在发酵开始前添加到木薯醪中的酵母细胞接种物浓度为3.3%时，最有利于最大程度地形成粗蛋白。
