EFFECT OF GROWTH OF FUNGI ON THE FATTY ACID COMPOSITION OF STORED SOYBEAN SEEDS | ||||
Egyptian Journal of Agricultural Research | ||||
Article 13, Volume 74, Issue 2, June 1996, Page 429-442 PDF (3.75 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ejar.1996.427753 | ||||
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Authors | ||||
SAEB A. HAFEZ1; AMAL H. MAHMOUD1; MOHAMED I. E. BARAKAT2 | ||||
1Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
2Faculty of Agriculture, Cairo University, Fayoum, Egypt | ||||
Abstract | ||||
The effect of inoculation with two fungi on soybean seeds stored at different temperatures, levels of moisture, and times were studied. The oil content and iodine value were decreased in the seeds inoculated with Aspergillus flavus and Fusarium moniliforme at 35°C and 25°C, respectively, and stored for 6 months with moisture content 12.4 and 13.9%. Inoculation of seeds with fungi and storage for two months at 5°C at 9.4 and 13.9% moisture content increased palmatic (C16:0), stearic (C18:0) and oleic acids (C18:1) while sharply decreased linoleic acid (C18:2). Total saturated fatty acids contents were lower in seeds inoculated with fungi than the uninoculated seeds and stored for two months at 9.4 and 13.9% moisture content. Storage of seeds for two months at 35°C and 13.9% moisture content resulted in oil deterioration. | ||||
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