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close this bookBioconversion of Organic Residues for Rural Communities (UNU, 1979)
close this folderProduction of microbial protein foods on edible substrates, food by-products, and ligno-cellulosic wastes
View the document(introduction...)
View the documentPreface
View the documentIntroduction
View the documentContributions to the solution of nutritional problems
View the documentDevelopment of protein-rich vegetarian meat substitutes in the western world
View the documentReferences
View the documentDiscussion summary

Discussion summary

With regard to the fermented foods produced in Indonesia, it was pointed out that, while the fungi used may be fairly rich in lysine, they are likely to be poor in methionine. Nevertheless, as cereal diets tend to be lysine deficient, an improvement in nutritional value may be produced by fungal lysine.

Successful fungal fermentation of cassava requires the addition of inorganic nitrogen. Because Neurospora, the organism used to ferment a cassava/groundnut mixture, provides virtually no protein, the protein value of the mixture depends entirely on the amount of groundnut present.

The question of mycotoxin contamination of Indonesian fermented foods was raised, Although this problem had not been reported before, recent evidence suggests that it may have occurred. Contamination can happen if a pseudomonad, which produces highly toxic metabolites, intrudes during fermentation of tempeh. This dangerous possibility should be prevented by standardized procedures for traditional fermentation methods, using high" quality inocula from recognized, competent centres.