Research Article Open Access

Fermentation Process in the Availability of Nutrients in Rice Bran

Abstract

Rice bran is a bye product with potential use in human nutrition, and the availability of nutrients can be improved by fermentation processes. The effect of solid state fermentation by Rhizopus oryzae on the availability of nutrients and functional compounds in rice bran, and its possible utilization as a food source to human nutrition was studied. Rice bran and defatted rice bran samples were inoculated with R. oryzae (4 × 10⁶ spores.g^-1 bran) during 5 days, and characterized for proximate composition, phenolic compounds, and mineral levels every 24 h, and the results were compared with the Recommended Dietary Allowances. Higher protein, fibre, lipids, and mineral levels were observed after fermentation, besides an increase in the availability of phenolic compounds. Therefore, solid state fermentation of rice bran can be an alternative to improve human nutrition, besides contributing with lower deposition rates of this bye product in the environment.

Anelise Christ Ribeiro, Carolina da Silva Graça, Lidiane Moreira Chiattoni, Kelly Cristina Massarolo, Fábio Andrei Duarte, Myriam de Las Sallas Mellado and Leonor Almeida de Souza Soares

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