Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties

Abstract

Effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on physicochemical, microbiological and functional properties of canola meal (CM) were investigated. Fibre fractions, in vitro enzyme protein digestion, protein molecular distribution and colour attributes were also evaluated. Samples did not differ in their proximate composition except in soluble carbohydrate (glucose) and starch. The microbiological counts of the fermented meals were higher than that of the unfermented CM. Phytic acid content and total glucosinolates reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight of CM, colour attributes, but increased water absorption capacity, swelling index and swelling capacity. Therefore, the study indicated that SSF of CM with A. sojae, A. ficuum and their co-cultures can improve the physicochemical, microbiological and functional properties of CM. Solid-state fermented CM is a promising ingredient and can find potential industrial applications in the development of novel nutritious food and feed products.