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Development of pre-digested protein-rich food based on Indian oil seed cakes and pulses. I.

Rao, N. N. and Dwarakanath, C. T. and Rao, T. N. R. (1968) Development of pre-digested protein-rich food based on Indian oil seed cakes and pulses. I. Journal of Food Science and Technology (Mysore), 5 (4). 198-201, 6 ref..

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A series of predigested protein-rich foods was prepared on a lab. scale by fermentation methods used in Japan to produce miso from soybean. Similar products were obtained from Bengal gram dhal, groundnut cake, and coconut cake. A mould starter (Tane-koji) was prepared by cooking equal parts of corn or barley and water for 20 min at 15 lb/ in-2, cooling, and inoculating with spores of Aspergillus oryzae. After growth of the mould for 5 days at 30 degree C, the material was dried and powdered. Rice-koji was prepared by soaking polished rice for 18 h in cold H2O, draining, adjusting the water:rice ratio to 1.25:1, and steam cooking in layers 2.5 cm thick (10 min/15 lb/in-2) to give rice containing 50% H2O. Trays of cooked rice were inoculated with 0.001% Tane-koji and incubated for 42 h at 30 degree C and 75% RH. Japanese type miso was prepared from cooked soya bean by mixing a paste containing cooked soya bean: NaCl: Rice-koji/1000:96:275., inoculated with Str. faecalis, Pediococcus soyae, and Saccharomyces rouxii. The paste was tightly packed, incubated under partial anaerobiosis for 20 days at 30 degree C, and finally freeze-dried. Subsequently additions of oil-seed cakes were made and finally the soya bean was fully replaced. Detailed chemical analyses of the products are given. Some of them had good acceptability and marked increases in soluble N, amino N, and reducing sugars indicated considerable activity of amylolytic and proteolytic enzymes during the fermentation. For commercial production an alternative to expensive freeze-drying would be required.

Item Type: Article
Uncontrolled Keywords: PROTEINS-; Protein-rich food from /oil seed cakes; pulses/ using micro-organisms; SEEDS-; Protein-rich food from /oil seed cakes/ using micro-organisms; PULSES-; Protein-rich food from /pulses/ using micro-organisms; MICRO-ORGANISMS-; GRAMS-; Protein-rich food from /Bengal gram/; PEANUTS-; Protein-rich food from /groundnut cake; COCONUT-; Protein-rich food from /coconut cake/
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Mar 2010 07:19
Last Modified: 15 Mar 2010 07:19
URI: http://ir.cftri.com/id/eprint/7396

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