02780ntm a2200349 i 4500 MY-KuUP 20260811125054.0 t|||||r|||| 000 0 ta 260811t20252025my a|||fr|||| 000 0 eng d THE0010949 (Local) Hardback UMPSA eng UMPSA rda FTKKP .A33 2025 r Bc. Aina Farzana Binti Shahbudin, author. Influence of inoculum type and size on nutrient content of rice bran using solid state fermentation / Aina Farzana Binti Shahbudin Kuantan, Pahang : UMPSA, 2025 © 2025 47 pages : illustrations ; rdacontent text rdamedia unmediated rdacarrier volume rda text file PDF Faculty of Chemical and Process Engineering Technology Final Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 Include bibliographical reference 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. Faculty of Chemical and Process Engineering Technology Dissertations Universities and colleges Dissertations Theses Dissertations https://umpir.ump.edu.my/id/eprint/47783 lcc PSM 0 0 lcc 0 0 10000 10000 2026-08-11 0 FTKKP .A33 2025 r Bc. T000004385 2026-08-11 12:51:12 2026-08-11 PSM 105450 105456