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Influence of inoculum type and size on nutrient content of rice bran using solid state fermentation / Aina Farzana Binti Shahbudin

By:

Aina Farzana Binti Shahbudin [author.]

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

THE0010949 (Local)

Subject(s):

Online resources:

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Abstract: About 64% of the nutrients in rice are found in rice bran, the primary by-product of rice milling. The usefulness and added value of rice bran can be further enhanced by using fermented technology, which can also improve absorption efficiency. The nutritional value and purpose of rice bran extracts and fermented products have been thoroughly investigated in recent years. This study explores the potential of SSF to upgrade the nutritional quality of rice bran by employing palm oil decanter cake (DC), Rhizopus oligosporus (Ragi) and Effective Microorganisms (EM4) fungi as inoculants. The effects of fermentation on protein content, total phenolic content, crude fibre, sugar content, and lactic acid production were evaluated using using Bradford assay, DNS assay, FeCl3 assay and AOAC protocols respectively. The results among the inoculum types and sizes evaluated, R. Oligosporus was the most effective inoculum with 4.5 wt%. of its size. Compared to other inoculants such as DC and EM4, it enhanced the highest PC of rice bran by 125%, from 1.69 mg/g (unfermented) to 3.80 mg/g (fermented) after 3 days of fermentation. The results suggest that SSF can improve the nutritional composition of rice bran, making it a valuable feed ingredient for animal and aquaculture industries. This research highlights the potential of utilizing rice bran fermentation to create value-added products and contribute to sustainable agricultural practices.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .A33 2025 r Bc. (Browse shelf(Opens below))	Not for loan		T000004385

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025

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About 64% of the nutrients in rice are found in rice bran, the primary by-product of rice milling. The usefulness and added value of rice bran can be further enhanced by using fermented technology, which can also improve absorption efficiency. The nutritional value and purpose of rice bran extracts and fermented products have been thoroughly investigated in recent years. This study explores the potential of SSF to upgrade the nutritional quality of rice bran by employing palm oil decanter cake (DC), Rhizopus oligosporus (Ragi) and Effective Microorganisms (EM4) fungi as inoculants. The effects of fermentation on protein content, total phenolic content, crude fibre, sugar content, and lactic acid production were evaluated using using Bradford assay, DNS assay, FeCl3 assay and AOAC protocols respectively. The results among the inoculum types and sizes evaluated, R. Oligosporus was the most effective inoculum with 4.5 wt%. of its size. Compared to other inoculants such as DC and EM4, it enhanced the highest PC of rice bran by 125%, from 1.69 mg/g (unfermented) to 3.80 mg/g (fermented) after 3 days of fermentation. The results suggest that SSF can improve the nutritional composition of rice bran, making it a valuable feed ingredient for animal and aquaculture industries. This research highlights the potential of utilizing rice bran fermentation to create value-added products and contribute to sustainable agricultural practices.