EFFECT OF GROWTH OF Aspergi/ s niger AND Penicillium sp ON THE OIL CONTEN AND FATTY ACIDS COMPOSITION OF STORED SOYB AN SEEDS

Document Type : Original Article

Authors

1 Food Industries Dept., Fac. of Agric., Mansoura Univ., Mansoura, Egypt.

2 Mlcrobiol. Dept., Soli, Water and Envi10n. Res. Institute, Agrlc. Res. Center, Giza, Egypt

3 Fat and Oil Res. Dept., Food Techn. Res. Institute, Agrlc. Res. Center, Giza, Egypt.

Abstract

Uninoculated and inocula led soybeen seeds with, Asp < /em>ergillus niger and
Penuicilliulll sp, slored at different temperatures. different levels of moisture and
storage limes were analyzed. The results showed !hal soybean oil content and iodine
value were decreased in the seed inoculated with Asp < /em>ergillus niger and Penicillium sp
and stored al 5 and 30°C. respectively. Oil content of the seed inoculated with A. niger
was decreased sharply til an those found in other ones. As the protongation of the
storage period as well 8S with the raising of stcrage temperature and moisture content
%. iodine value and oil content were decreased to great amount. In contrast. free
fally acid increased greatly, in the inoculated seeds stored at Ihe same conditions.
which. palmatic (C6:0). stearic (C 16:0) and otele acids (C 18:1) were increased
sharply. While, sharply decreased were obtained of \he linoleic acid (C 18:2). Total
saturated fally acids contents were higher in seeds inoculated with bolh fun9i than
those found in Ihe uninoculated ones. Storage for2. 4 and 6 months at 5 and 30"C
and 7.3 and j 1.8% as moisture content resulted in oil deterioration and reduced total
unsaturated fatty acids content.

Keywords

Journal of Food and Dairy Sciences
Volume 27, Issue 9
September 2002
Pages 6051-6062

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