STUDIES ON GROUNDNUT FERMENTATION. 1.EFFECT OF FERMENTATION ON THE NUTRITIVE VALUE OF THE PRODUCT

Abstract

The biological value, digestibility, fat and vitamin contents of fermented groundnut have been given along with those recorded for the raw, roasted and boiled samples of the groundnut. Fermentation has been shown to reduce the fat content by about half. In the light of results obtained, fermented variety has been suggested to be superior to other varieties for supplementing dietary proteins especially in view of its ready acceptability, digestibility and improved protein efficiency.