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.
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