Tchango Tchango J
Food Technology Laboratory, Njombe Agronomic Research Station, Cameroon.
Plant Foods Hum Nutr. 1995 Jun;47(4):319-26. doi: 10.1007/BF01088269.
The nutritive quality of maize-soybean (70:30) tempe flour manufactured by fermentation with Rhizopus oligosporus: Rhizopus orysae (1:1) was determined using weanling rats. Mould fermentation of maize-soybean mixture did not significantly affect its proximate composition. It increased the content of reducing sugars, total acids and aminonitrogen by about 43, 195 and 482 percent, respectively, and decreased phytate content by 46 percent. In vitro iron absorption for maize flour and maize-soybean tempe flour was 2.46 and 5.51 percent, respectively. Protein Efficiency Ratio (PER) and Net Protein Ratio (NPR) for maize-soybean tempe flour and skim-milk diets were 2.71 and 2.96, respectively, for PER, and 3.31 and 3.51, respectively, for NPR. In vivo protein digestibility of the two products was 95.0 and 98.0 percent, respectively.
米根霉（1:1）发酵生产的玉米 - 大豆（70:30）丹贝粉的营养品质。玉米 - 大豆混合物的霉菌发酵对其近似成分没有显著影响。它使还原糖、总酸和氨基氮的含量分别增加了约43%、195%和482%，并使植酸盐含量降低了46%。玉米粉和玉米 - 大豆丹贝粉的体外铁吸收率分别为2.46%和5.51%。玉米 - 大豆丹贝粉和脱脂牛奶日粮的蛋白质效率比（PER）和净蛋白质比（NPR），PER分别为2.71和2.96，NPR分别为3.31和3.51。这两种产品的体内蛋白质消化率分别为95.0%和98.0%。
