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Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors.

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Title Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors.
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Creator Ranjan A, Sahu NP, Deo AD, Kumar S
 
Subject Deoiled Rice Bran (DORB); Phytate; Rhizopus oryzae; Solid state fermentation; Trypsin inhibitor.
 
Description Not Available
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.
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Date 2022-06-17T06:48:05Z
2022-06-17T06:48:05Z
2019-05-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/72806
 
Language English
 
Relation Not Available;
 
Publisher Not Available