Authors : Kumbhare P. H.
Page Nos : 103-106
Description :
The residue that remains after oil extraction by expeller from Peanut (Groundnut=
Arachis
hypogea
) is known as Peanut press cake or Groundnut cake. Peanut press cake (PPC) is the common
substrate (raw material) used for the preparation of a traditional food in Indonesia known as oncom.
Oncom is a popular traditional Indonesian food
prepared by the fermentation of Peanut press cake. It is
semisolid cake, like tempeh, consumed as native dish and most commonly served deep fat fried as a meat
analogue.
Traditionally Oncom is prepared b
y fermenting overnight soaked peanut press cake with
the
mold cultures of
Neurospora intermedia, Neurospora sitophila
or
Rhizopus oligosporus
at room
temperature for 48 hours. The inoculated molds modify physical, biochemical and nutritive
characteristics of the peanut press cake substrate during fermentati
on. The molds produce amylase,
protease and lipase enzymes which bring about physico
-
chemical changes in PPC constituents such as
carbohydrates, proteins and lipids and enhance its digestibility, flavor and nutritive value.
The present
study was carried ou
t to evaluate the nutritive value of laboratory scale fermented Peanut press cake
under standardized conditions to determine total Carbohydrate, Protein and Lipid content, using the
mold cultures
N. intermedia
MTCC 1230 and
R. oligosporus
MTCC 556 for fer
mentation. The nutritive
value of fermented PPC by
N. intermedia
MTCC 1230 show total Carbohydrate (25.5 %); Protein (55.2 %)
and Lipid (2.0 %) whereas that fermented by
R. oligosporus
MTCC 556 show total Carbohydrate ( 27 %),
Protein ( 54.4 %) and Lipid
(1.6 %).
