Toxicological, nutritional and microbiological evaluation of tempe fermentation with Rhizopus oligosporus of bitter and sweet apricot seeds

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dc.contributor.authorTunçel G.
dc.contributor.authorNout M.J.R.
dc.contributor.authorBrimer L.
dc.contributor.authorGöktan D.
dc.date.accessioned2019-10-27T09:02:41Z
dc.date.available2019-10-27T09:02:41Z
dc.date.issued1990
dc.departmentEge Üniversitesien_US
dc.description.abstractBitter and sweet apricot seeds are by-products of the apricot processing industry. Bitter seeds, in particular, contain toxic levels of the cyanogenic substance amygdalin. Tempe was made from both kinds of seeds. The bitter seeds contain antimicrobial substances which must be removed by leaching and boiling prior to tempe fermentation. Apricot seed tempe had an agreeable taste. It contained approx. 21% (w/w) crude protein, 52% (w/w) crude fat, 1.5% (w/w) crude fibre and 25.5% (w/w) carbohydrates based on dry matter. The extent of biological acidification during soaking prior to fungal inoculation was inadequate to prevent growth of Bacillus cereus, and requires further optimisation. Bitter seeds were detoxified by the tempe process (approx. 70% of total cyanide was removed). However, additional improvement of the detoxification process is required to obtain a completely safe product. © 1990.en_US
dc.identifier.doi10.1016/0168-1605(90)90027-3en_US
dc.identifier.endpage344en_US
dc.identifier.issn0168-1605
dc.identifier.issue03.Apren_US
dc.identifier.pmid2282289en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage337en_US
dc.identifier.urihttps://doi.org/10.1016/0168-1605(90)90027-3
dc.identifier.urihttps://hdl.handle.net/11454/28398
dc.identifier.volume11en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAmygdalinen_US
dc.subjectApricot seedsen_US
dc.subjectBacillus cereusen_US
dc.subjectDetoxificationen_US
dc.subjectFungien_US
dc.subjectRhizopus oligosporusen_US
dc.subjectTempeen_US
dc.titleToxicological, nutritional and microbiological evaluation of tempe fermentation with Rhizopus oligosporus of bitter and sweet apricot seedsen_US
dc.typeArticleen_US

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