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Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae

Sadh, PardeepK., Chawla, Prince, Bhandari, Latika, Duhan, JoginderS.
Journal of food measurement & characterization 2018 v.12 no.1 pp. 622-633
Aspergillus oryzae, Fourier transform infrared spectroscopy, bulk density, enzyme activity, functional properties, mineral content, nutritive value, protein content, solid state fermentation, spectral analysis
Solid state fermentation (SSF) is a technological tool to improve the functional and nutritional properties of bio resource products. The present investigation was carried out to evaluate the significance of SSF by means of Aspergillus oryzae on enzyme activity, functional properties and mineral contents of peanut oil cakes (POC). Effect of SSF on the functional properties of POC sample was evaluated and significant improvement was observed in all the tested functional properties except bulk density where significant (pā€‰<ā€‰0.0.5) decrease was observed. Significant improvement in enzyme activity was also contributed by SSF during different enzyme assays. Microstructural analysis of the fermented POC samples showed a progressive development in the smoothness of granule surface with increasing time of fermentation. Fourier transform infrared spectroscopic analysis was done to evaluate the composition of POC samples at the macromolecular level. The results of FTIR showed a significant increase in protein content with advancing fermentation.