| 摘要 |
1277002 Protein enriched vegetable materials W R STANTON and A J WALLBRIDGE 28 May 1969 [29 Feb 1968] 9940/68 Heading A2B [Also in Division C6] Cassava and other edible protein-deficient vegetable materials are fermented with a muceraceous fungus, e.g. of the genera Rhizopus, Mucor or Actinomucor, or a fungus of the genus Monilia, on a solid or paste-like substrate which is a mixture of the vegetable material and a compound containing nitrogen in non-proteinaceous form (specified) and assimilable by the fungus to synthesize protein, whereby the protein of the vegetable material is increased from an initial 0.01% up to as high as 10% and the level of toxicity is substantially reduced. Vegetable materials: Vegetables of the genus Manihot (particularly cassava), yam, European and sweet potato, sago, plantain fruit and sorghum. Flours of beans of the genera Glycine, Vigna, Phaseolus, Doliches or Canavalia can be added to the cassava and will then become unidentifiable in the fermented product. Lactobacilli and saccharifying enzymes are among the specified further additives for the fermentation. Micro-organisms: Rhizopus stolonifer CMI 127406 and 127407, Rhizopus Oligosporus and Rhizopus oryzae. The microorganism may be formulated with a solid nitrogen source, phosphate and magnesium stearate. A mixture of fairly coarse cassava flour with added fungi and nitrogen source is fermented in the form of an extruded spaghetti-like pasta, a lattice of short strips, modules or pellets close packed in shallow trays of expanded aluminium mesh so that the mycelial growth can develop uniformly throughout the mass of cassava and become completely interconnected. The trays are covered by a loosefitting lid of the same aluminium. The relative humidity within the vicinity of the cassava, which should be at least 85% can be maintained by a wrapping of regenerated cellulose film or banana leaves. The fermentation is terminated by drying or cooking the cheeselike product, e.g. baking, steaming or frying, or deep freezing it for storage purposes. The fermented product can also be milled to provide a protein-enriched cassava flour or added to starch-based vegetables generally. Examples are directed to the fermentation by specified fungi of the genus Rhizopus of (i) ground tubers of Manihot esculenta, (ii) steamed sorghum, (iii) ground tubers of yam, and (iv) ground fruits of the plantain Musa paradisiaca. |
