Beneficial effects of Rhizopus oligosporus fermentation on reduction of glucosinolates, fibre and phytic acid in rapeseed (Brassica napus) meal.
Solid state fermentation was employed using Rhizopus oligosporus to develop a fermented product from rapeseed meal (RSM). The contents of glucosinolates, thiooxazolidones, phytic acid and crude fibre declined by 43.1%, 34%, 42.4% and 25.5%, respectively, following inoculation with R. oligosporus. Fermentation also increased nitrogen and protein contents of the meal. This study may open a new prospective for a simple and cost effective technique for reduction of toxicants in RSM.
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Department of Botanical Sciences, Guru Nanak Dev University, Amritsar, India. gndu.botanical@vsnl.com
Walia
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D000821:Animal Feed; D000818:Animals; D001937:Brassica; D004043:Dietary Fiber / Q000378:metabolism; D005285:Fermentation; D005433:Flour; D005961:Glucosinolates / Q000378:metabolism*; D009753:Nutritive Value; D010080:Oxazoles / Q000378:metabolism; D010084:Oxidation-Reduction; D010833:Phytic Acid / Q000378:metabolism*; D012233:Rhizopus / Q000254:growth & development / Q000502:physiology*
D004043:Dietary Fiber; D005961:Glucosinolates; D010080:Oxazoles; D010833:Phytic Acid