Evaluation of physicochemical properties and biochemical indicators of lactofermented peanut oilcake

The aim of the study is to investigate lactose-free plant fermented products obtained using a secondary product of peanut oil production – oilcake. During the study, among four lactobacilli strains (Lacticaseibacillus casei KMS-1, L. casei KMS-2, L. casei KMS-3 and L. rhamnosus KMS-5), the latter demonstrated the best fermentation of peanut cake extract with an active decrease in pH and the for-mation of a dense consistency in 4 hours of fermentation. The obtained lacto-fermented product had a high content of biologically valuable protein (6.06 g/100 g) and lipids (4.71 g/100 g) and an energy value of 76 kcal/318 kJ per 100 g. The product was white, had a uniform consistency with a viscosity of 2200 mPa•s and a syneresis degree of 45 %, as well as a pronounced sour-milk and weak peanut taste and aroma. The number of viable cells of lactic acid bacteria in the product was 1•109 CFU/cm3, mold and yeast were not detected. The content of essential amino acids in the product was 2.01 mg/100 g, amino acid score was 88–219 %, the biological value of protein was 73.58 %. The mass fraction of unsaturated fatty acids in the lipids of the product is 74.38 %, essential (omega-6) linoleic acid is 37.36 %. The in-crease in the bioavailability of proteins of the lacto-fermented product in comparison with the proteins of peanut cake is confirmed by a decrease in poorly soluble and insoluble fractions of proteins by 2.5–2.6 times, as well as an increase in their digestibility by 9.90 %. The lacto-fermented product did not con-tain lactose, which allows us to classify it as a “plant yogurt” of a functional direction and recommend it for people suffering from lactose intolerance. The dried lactofermented product had high functional and tech-nological properties, especially fat-binding capacity and foam stability, comparable to commercial protein concentrates from peas, so it is advisable to recommend it for use as a protein additive in the technologies for the production of plant "meat" and food products with a foam system.