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Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Olukomaiya, O. O., Fernando, W. C., Mereddy, R., Li, X. and Sultanbawa, Y. (2020) Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation, 6 (2). p. 44. ISSN 2311-5637

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Article Link(s): https://doi.org/10.3390/fermentation6020044

Publisher URL: https://www.mdpi.com/2311-5637/6/2/44

Abstract

Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

Item Type:Article
Business groups:Crop and Food Science
Additional Information:Open access
Keywords:proximate composition; Aspergillus fungi; solid-state fermentation; camelina meal; protein molecular distribution
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Agriculture > Agriculture (General) > Methods and systems of culture. Cropping systems
Plant culture > Food crops
Plant culture > Field crops > Grain. Cereals
Deposited On:08 Jun 2020 03:20
Last Modified:08 Jun 2020 03:20

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