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Amino-acid composition and mycology of Sekete, a fermented product from Zea mays L

✍ Scribed by Fapohunda, S. O.

Publisher: John Wiley and Sons
Year: 1988
Tongue: English
Weight: 257 KB
Volume: 32
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19880320615

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✦ Synopsis

The local procedure for preparing Sekete is described. The isolated microfungi, Aspergillus flavus Link., Cladosporium cladosporioides (Fres.) de Vries, and Alternaria tenuissima (Kunze) Wiltshire, were examined for various aspects of their physiology and biochemistry. Sekete is rich in important amino acids as alanine, leucine, tyrosine, and lysine, though proline and arginine are lacking. All the mycoflora isolated exhibited good secretion of extracellular enzymes. Pullulan, starch, soyabean meal, and corn steep liquor encouraged alpha-amylase production.

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