Effect of Rhizopus fermentation on the lipid composition of cassava flour

Studies were made on the complex lipid and fatty acid compositions of commercial cassava flour before and after nutritional ‘upgrading’ with Rhizopus arrhizus. The flour lipids closely resemble those found in other plant tissues except for a lower content of polyunsaturated acids and a higher content of free fatty acid. This can be accounted for by degradation during processing. Rhizopus fermentation leads to the appearance of γ-linolenic acid and changes in the percentage of other acids. The total lipid content falls and the typical plant glycolipids disappear to be replaced by mould phospholipids. Sterol glycoside present in the original flour is not metabolised and becomes a major component of the final material.