Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1975-08-13
1976-09-07
Monacell, A. Louis
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 52, 195 31R, 195 82, A21D 200
Patent
active
039795225
ABSTRACT:
A biochemical process for the synthesis of protein from cellulose and starch-containing plants, such as tubers, aroids and dioscorea, and particularly from cassava comprising grinding the plant to a meal, making an aqueous slurry with the meal, heating the slurry under steam pressure and releasing the pressure to remove prussic acid as a vapor from prussic acid-containing plants such as cassava, then enzymatically hydrolyzing the starch of the plants to sugars, introducing into the mixture a food yeast, for example, Candida utilis var. major and growing the yeast at a temperature of 60.degree.-70.degree.F for at least 4 hours at a pH of 4.0-6.5 while introducing ammonia and air during the growth of the yeast, and then evaporate water from the slurry thereby obtaining a solid of 45-70 per cent protein suitable for use as a food supplement.
REFERENCES:
patent: 3637396 (1971-01-01), Hollo et al.
Brook et al., "Fermentation Methods for Protein Enrichment of Cassava" Cited in Chemical Abstracts vol. 72:65518f.
Monacell A. Louis
Penland R. B.
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