Beneficial effects of Rhizopus oligosporus fermentation on reduction of glucosinolates, fibre and phytic acid in rapeseed (Brassica napus) meal

被引:93
作者
Vig, AP [1 ]
Walia, A [1 ]
机构
[1] Guru Nanak Dev Univ, Dept Bot Sci, Amritsar 143005, Punjab, India
关键词
rapeseed meal; fermentation; glucosinolates; phytic acid; Rhizopus oligosporus;
D O I
10.1016/S0960-8524(01)00030-X
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
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. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:309 / 312
页数:4
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