scholarly journals Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 44 ◽  
Author(s):  
Omarini ◽  
Labuckas ◽  
Zunino ◽  
Pizzolitto ◽  
Fernández-Lahore ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Acid Content ◽  
Nutritional Quality ◽  
Oleic Acid Content ◽  
Pleurotus Sapidus ◽  
Process Strategy

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

2000 ◽  
Vol 6 (3) ◽  
pp. 251-258 ◽  
Author(s):  
C. Reyes-Moreno ◽  
C.A. Romero-Urias ◽  
J. Milan-Carrillo ◽  
R.M. Gomez-Garza
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Phytic Acid ◽  
Cicer Arietinum ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Cicer Arietinum L ◽  
Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

Packed Bed Column Fermenter and Kinetic Modeling for Upgrading the Nutritional Quality of Coffee Husk in Solid-State Fermentation

2001 ◽  
Vol 17 (6) ◽  
pp. 1065-1070 ◽  
Author(s):  
D. Brand ◽  
A. Pandey ◽  
J.A. Rodriguez-Leon ◽  
S. Roussos ◽  
I. Brand ◽  
...  
Keyword(s):  
Solid State ◽  
Kinetic Modeling ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Packed Bed ◽  
Packed Bed Column ◽  
Coffee Husk ◽  
Column Fermenter

scholarly journals Effect of Low Tannin Sorghum Based Feed on Physical and Nutritional Quality of Layer Chicken Eggs

2018 ◽  
Vol 7 (4) ◽  
pp. 94 ◽  
Author(s):  
B. A. Ochieng ◽  
W. O. Owino ◽  
J. N. Kinyuru ◽  
J. N. Mburu ◽  
M. G. Gicheha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Egg Production ◽  
Fatty Acid Content ◽  
Cholesterol Content ◽  
Polyunsaturated Fatty Acid Content ◽  
Egg Yolks

This study was carried out to evaluate the effect of replacing maize with low tannin sorghum (LTS) in layer feed on the physical and nutritional quality of eggs of layers at peak egg production stage. One hundred and twenty, 30-weeks old hens were grouped into three blocks of forty birds per block and were subjected to three different diets: 100%Maize, 50%Maize50%LTS and 100%LTS for 8 weeks. Eggs were collected on the 4th and 8th week of feeding trial. The results showed that eggs had statistically similar weights, amounts of protein, fat, Vitamin E and Vitamin A. The colour of egg yolks increased in lightness and reduced in hue and Chroma significantly across all the dietary blocks with increase in LTS while cholesterol content decreased. The saturated fatty acid content in the albumin and yolk oil extract remained constant irrespective of the period of feeding or variation of Maize and LTS content. The Monounsaturated fatty acid content decreased significantly (P=0.0003) during the whole trial diet period. The Polyunsaturated fatty acid content remained constant for the albumin (P=0.4095) while the yolk showed an increase (P=0.1162) from the initial 15.82±0.57 g/100g on the 4th week to 24.05±7.25 g/100g on the 8th week for diets with 100%Maize. 50%M50%LTS increased from 14.59±0.16 to 21.48±4.19 g/100g and 100%LTS had its Polyunsaturated fatty acid content decline from 13.36±0.31 to 10.71±0.32g/100g. This study indicates that LTS can replace Maize as a source of energy in chicken feeds with no adverse effects on the quality of the eggs.

Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

2014 ◽  
Vol 95 (6) ◽  
pp. 1336-1342 ◽  
Author(s):  
Elena Bartkiene ◽  
Vita Krungleviciute ◽  
Grazina Juodeikiene ◽  
Daiva Vidmantiene ◽  
Zita Maknickiene
Keyword(s):  
Lactic Acid ◽  
Solid State ◽  
Lactic Acid Bacteria ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Soya Bean

scholarly journals Improvement of Nutritional Quality of Some Oilseed Meals Through Solid-State Fermentation Using Aspergillus niger

2019 ◽  
Vol 7 (9) ◽  
pp. 1411
Author(s):  
Aydın Altop ◽  
Emrah Güngör ◽  
Güray Erener
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Composition ◽  
Neutral Detergent Fiber ◽  
Treatment Groups ◽  
Alternative Protein ◽  
Kernel Meal

This study aimed to investigate the effect of solid-state fermentation on the nutritional composition of cottonseed meal (CSM), sunflower meal (SFM) and hazelnut kernel meal (HKM). In this study, each feedstuff was divided into two treatment groups (unfermented and fermented) with five replicates. Nutritional changes in the feedstuffs were determined by analyzing crude protein, ether extract, ash, crude fiber, neutral detergent fiber, acid detergent fiber contents. Solid-state fermentation had effects on the nutritional composition in all feedstuffs. The best improvement in nutritional quality was obtained from the HKM with increasing the crude protein and decreasing the structural carbohydrates content. Fermented HKM can be considered as an alternative protein feed for soybean meal considering the nutritional composition.

scholarly journals Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

2021 ◽  
Vol 8 ◽  
Author(s):  
Yanhui Yao ◽  
Hongya Li ◽  
Jia Li ◽  
Baocheng Zhu ◽  
Tongguo Gao
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Soybean Meal ◽  
Nutritional Quality ◽  
Large Scale ◽  
High Yield ◽  
Scale Production ◽  
Large Scale Production ◽  
The Impact

The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that were screened, acid-soluble protein (ASP) contents in fermented SBM increased, with the highest value found to be 13.48%, which was fermented using strain N-11. N-11 was identified as Bacillus subtilis. N-11 fermentation reduced ANFs such as glycinin and β-conglycinin by 82.38 and 88.32%, respectively. During N-11 fermentation, the bacterial richness and diversity in SBM increased but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment improved the nutritional quality of SBM through fermentation, and it can be used for industrial large-scale production.

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