Chemical changes associated with lotus and water lily natto production

International Conference On Food Science and Engineering 2016

Lestari, S.D.^1 ; Fatimah, N.^1 ; Nopianti, R.^1

Fisheries Product Technology Study Program, Sriwijaya University, Ogan Ilir

30662, Indonesia^1

关键词: Bacillus Subtilis;    Chemical change;    Chemical compositions;    Nelumbo nucifera;    Nutrient composition;    Protein contents;    Proximate compositions;    Total amino acids;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012040/pdf
DOI  :  10.1088/1757-899X/193/1/012040

来源: IOP

【 摘 要 】

Natto is a traditional Japanese food made by fermenting whole soybean seeds with pure culture of Bacillus subtilis subsp. natto. The purpose of this study was to investigate the suitability of lotus (Nelumbo nucifera) and water lily (Nymphaea stellata) seeds as the raw materials for natto production. Chemical (proximate, amino acids and minerals) changes were observed on raw, steamed and fermented seeds. Proximate compositions of all samples were calculated in both wet basis and dry basis. In wet basis calculation, steaming and fermentation tended to lower the carbohydrates, ashes, fats and protein content which were attributed to the increase of moisture. The total amino acid, iron and magnesium contents of raw lotus seeds were 24.29%, 5.08 mg 100g-1 and 174.23 mg 100g-1 dry matter, respectively. After a 24h-fermentation at 40°C, the total amino acids decreased while iron and magnesium contents increased significantly reaching, in respective order, 9.9 mg 100g-1 and 411.36 mg 100g-1 dry matter. Changes in chemical composition after fermentation were more pronounced in lotus seeds than water lily seeds indicating that their nutrient composition were more suitable to support Bacillus subtilis growth.