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%).
Reference this Research Paper (copy & paste below code):
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
