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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/72806
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ranjan A, Sahu NP, Deo AD, Kumar S | en_US |
dc.date.accessioned | 2022-06-17T06:48:05Z | - |
dc.date.available | 2022-06-17T06:48:05Z | - |
dc.date.issued | 2019-05-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/72806 | - |
dc.description | Not Available | en_US |
dc.description.abstract | An experiment was conducted to study the effect of solid state fermentation of de-oiled rice bran (DORB) with Rhizopus oryzae on in vitro protein digestibility, anti-nutritional factors and fatty acid profile. The fermentation of DORB with Rhizopus oryzae significantly reduced the in vitro protein digestibility of DORB (p < .05). The fermentation of DORB with Rhizopus oryzae increased the saturated fatty acid (SFA) content by 46.83%, while decreased the MUFA and PUFA contents by 14.01 and 8.76%, respectively. The n-6 fatty acid content of FDORB increased by 6.19%, while n-3 fatty acid content decreased by 53.92%. The fermentation of DORB resulted in significant reduction in phytate and trypsin inhibitor activity (p < .05). Based on the present result it is concluded that the fermentation of DORB with Rhizopus oryzae improves the n-6 fatty acid profile and brings significant reduction in the phyate and trypsin inhibitor content but fails to improve the in vitro protein digestibility and hence cannot be recommended as a suitable microbe for DORB fermentation. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Deoiled Rice Bran (DORB); Phytate; Rhizopus oryzae; Solid state fermentation; Trypsin inhibitor. | en_US |
dc.title | Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors. | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Food Research International | en_US |
dc.publication.volumeno | 119 | en_US |
dc.publication.pagenumber | 1-5 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR: Central Institute of Fisheries Education | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | International | en_US |
dc.publication.naasrating | 10.97 | en_US |
dc.publication.impactfactor | 6.475 | en_US |
Appears in Collections: | FS-CIFE-Publication |
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