Heat stabilized defatted rice bran (HDRB) fermented with Saccharomyces cerevisiae var MTCC 3813 to enhance the protein content with bio activity

IJSRP, Volume 5, Issue 4, April 2015 Edition [ISSN 2250-3153]

Heat stabilized defatted rice bran (HDRB) fermented with Saccharomyces cerevisiae var MTCC 3813 to enhance the protein content with bio activity

Geetha P. S, Maheswari I, Anandham R, Nallakurumban B

Abstract: The solid state fermentation effect of Saccharomyces cerevisiae on Heat stabilized defatted rice bran, was done at 30oC for 3 days. Nutritional and antinutritional factors were determined using standard procedures. The fermented HDRB (FHDRB) showed enhanced levels of dietary fiber (18.40g%), (11.23g%) and (38.90g%) compared to HDRB. Fermentation also significantly increased the invitro protein digestibility soluble and insoluble for HDRB (3.7%) & FHDRB (6.4%).

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Geetha P. S, Maheswari I, Anandham R, Nallakurumban B (2018); Heat stabilized defatted rice bran (HDRB) fermented with Saccharomyces cerevisiae var MTCC 3813 to enhance the protein content with bio activity; Int J Sci Res Publ 5(4) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0415.php?rp=P403903