Viabilidade de obtenção de alimento funcional a base de farinha de mesocarpo de babaçu (Orbignya sp.) e folhas de mandioca (Manihot esculenta) mediante fermentação por Rhizopus microsporus var. oligosporus
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Data
2012-04-13
Autores
Morales, Eduardo Marin [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O presente trabalho avaliou o potencial de misturas, pasteurizadas ou não, contendo farinha de mesocarpo de babaçu (FMB) e farinha de folhas de mandioca (FFM) como substrato de fermentação para o Rhizopus oligosporus. As amostras foram umedecidas a 57%, inoculadas com o fungo e incubadas a 30±2°C até a colonização completa manifestada pela visualização evidente dos micélios. Foram quantificados proteínas, lipídios, carboidratos totais, cinzas e umidade das amostras com variadas concentrações de FMB e FFM (FMB, FMB+2%FFM, FMB+4%FFM, FMB+8%FFM, FMB+16%FFM, FMB+32%FFM e FFM), sendo que as amostras FMB+8%FFM, FMB+32%FFM e FFM apresentaram aumento significativo quanto a quantidade de proteínas. A digestibilidade das amostras foi calculada mediante a digestão com tripsina para a conversão real do valor nutricional relativo da proteína. O valor nutricional relativo (VNR) das proteínas foi avaliado mediante o crescimento do Enterococcus zymogenes, antes e após a fermentação. Os resultados obtidos demonstram que a mistura contendo FMB+32%FFM, após pasteurização e fermentação, apresenta-se como um substrato eficiente para a fermentação em estado sólido pelo R. oligosporus, proporcionando melhorias significativas quanto ao valor de proteínas (11,45 ± 0,105%), minerais (2,85 ± 0,015%) e lipídios (1,48 ± 0,05%). A concentração de aminoácidos essenciais quantificada na amostra apresentou maior quantidade e qualidade ao final do processo, suprindo grande parte da necessidade diária recomendada pela FAO (histidina (185,8 mg/100g), treonina (487,6 mg/100g), valina (526,3 mg/100g), metionina (123,8 mg/100g), isoleucina (417,9 mg/100g), leucina (719,8 mg/100g), fenilalanina (565,0 mg/100g), lisina (425,7 mg/100g), sendo deficiente apenas em triptofano. Os dados desta pesquisa...
This study evaluated the potential of mixtures, pasteurized or not, containing babassu mesocarp flour (BMF) and cassava leaf meal (CLM) as substrate for fermentation by Rhizopus oligosporus. The samples were moisturized to 55%, inoculated with the fungus and incubated at 30±2°C until complete colonization expressed by the clear view of mycelia. Protein, lipids, total carbohydrates, ashes and humidity were quantified of the samples with varying concentrations of BMF and CLM (BMF, BMF+2%CLM, BMF+4%CLM, BMF+8%CLM, BMF+16%CLM, BMF+32%CLM and CLM), whereas the samples containing BMF+8%CLM, BMF+32%CLM and CLM showed a significant increase in the amount of protein. The digestibility of the samples was calculated by trypsin digestion to real converting of relative nutritional value (RNV). The real relative nutritional value of proteins was checked by the growth of Enterococcus zymogenes before and after fermentation. The results obtained show that the mixture containing BMF + 32% CLM, after pasteurization and fermentation presented as an efficient substrate for solid-state fermentation by R. oligosporus, providing significant improvements in value of proteins (11.45 ± 0.105%), minerals (2.85 ± 0.015%) and lipids (1.48 ± 0.05%). The concentration of essential amino acids quantified on sample showed higher quantity and quality on final product, supplying most of diary necessity by FAO’s recommendation (histidine (185.8 mg/100g), threonine (487.6 mg/100g), valine (526.3 mg/100g), methionine (123.8 mg/100g), isoleucine (417.9 mg/100g), leucine (719.8 mg/100g), phenylalanine (565.0 mg/100g), lysine (425.7 mg/100g), being deficient only in tryptophan. The results of this work indicate that babassu... (Complete abstract click electronic access below)
This study evaluated the potential of mixtures, pasteurized or not, containing babassu mesocarp flour (BMF) and cassava leaf meal (CLM) as substrate for fermentation by Rhizopus oligosporus. The samples were moisturized to 55%, inoculated with the fungus and incubated at 30±2°C until complete colonization expressed by the clear view of mycelia. Protein, lipids, total carbohydrates, ashes and humidity were quantified of the samples with varying concentrations of BMF and CLM (BMF, BMF+2%CLM, BMF+4%CLM, BMF+8%CLM, BMF+16%CLM, BMF+32%CLM and CLM), whereas the samples containing BMF+8%CLM, BMF+32%CLM and CLM showed a significant increase in the amount of protein. The digestibility of the samples was calculated by trypsin digestion to real converting of relative nutritional value (RNV). The real relative nutritional value of proteins was checked by the growth of Enterococcus zymogenes before and after fermentation. The results obtained show that the mixture containing BMF + 32% CLM, after pasteurization and fermentation presented as an efficient substrate for solid-state fermentation by R. oligosporus, providing significant improvements in value of proteins (11.45 ± 0.105%), minerals (2.85 ± 0.015%) and lipids (1.48 ± 0.05%). The concentration of essential amino acids quantified on sample showed higher quantity and quality on final product, supplying most of diary necessity by FAO’s recommendation (histidine (185.8 mg/100g), threonine (487.6 mg/100g), valine (526.3 mg/100g), methionine (123.8 mg/100g), isoleucine (417.9 mg/100g), leucine (719.8 mg/100g), phenylalanine (565.0 mg/100g), lysine (425.7 mg/100g), being deficient only in tryptophan. The results of this work indicate that babassu... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Fermentação, Proteínas, Nutrição, Babaçu, Mandioca
Como citar
MORALES, Eduardo Marin. Viabilidade de obtenção de alimento funcional a base de farinha de mesocarpo de babaçu (Orbignya sp.) e folhas de mandioca (Manihot esculenta) mediante fermentação por Rhizopus microsporus var. oligosporus. 2012. 69 f. Dissertação - (mestrado) - Universidade Estadual Paulista, Instituto de Biociências de Rio Claro, 2012.