IJSRP, Volume 5, Issue 4, April 2015 Edition [ISSN 2250-3153]
Geetha P. S, Maheswari I, Anandham R, Nallakurumban B
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%).