Abstract
The overall nutritive value of protein and lipid appear to be changed only slightly during the fermentation of peanut press cake. Increases in riboflavin, niacin, and possibly thiamin in the finished product have been noted. Enzymatic hydrolysis of peanut constituents greatly enhances the edibility and, presumably, the digestibility of peanut press cake. Desirable flavors are developed during the fermentation process, providing variety to otherwise bland and monotonous diets. It has been noted that with progressive industrialization in developing countries, some food fermentation processes will unquestionably be used less and less (15). Whether ontjom will continue to be as popular in Indonesia in the future as it has for centuries in the past, remains to be demonstrated. In the meantime, much research is required in order to fully understand the chemistry of fermented peanut press cake.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.