*1Manan, D. M. A., 2Nadiah, W. A. W., & 2Ng, Y. M.

1Universiti Kuala Lumpur,
Malaysian Institute of Chemical and Bioengineering Technology,
Taboh Naning, Kawasan Perindustrian Bandar Vendor, 78000 Alor Gajah, Melaka, Malaysia.
2Food Technology Division,
School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.

ABSTRACTS. Peanuts were soaked for 24 hours in water at 30°C in preparation for sauce production. Soaking was conducted under conditions that cause normal microbial fermentation and in the presence of Pediococcus halophilus. The aim of this study is to investigate the changes in carbohydrate, organic acid and amino acid concentrations during short period soaking under normal fermentation and with inoculated lactic acid bacteria, Pediococcus halophilus. Changes in the concentration of carbohydrates, organic acids and amino acids of the soaked peanuts were determined. The principal sugar present in the peanut was sucrose, 46.33 mg g-1 peanut (DM). Sucrose concentration dropped during soaking although at a slower rate in the inoculated peanut. Acetic, lactic, citric and oxalic acids were detected. Acetic acid was the main organic acid in the uninoculated peanut whereas acetic and lactic acids were prominent in the inoculated peanut. Higher concentrations of aspartic acid, glutamic acid, valine, isoleucine and phenylalanine were found in the inoculated beans after 24 hours soaking although soaking for18 hours was found to yield an optimum amino acid concentration. The presence of organic acids and principle amino acids produced during controlled fermentation contributed to the flavour enhancing effect.

KEYWORDS. Peanut sauce, lactic acid bacteria, amino acid production, organic acid production


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