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008			260811t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010949 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .A33 2025 r Bc.
100	0		_aAina Farzana Binti Shahbudin, _eauthor.
245	1	0	_aInfluence of inoculum type and size on nutrient content of rice bran using solid state fermentation / _b _cAina Farzana Binti Shahbudin
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_a47 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering Technology (Hons) ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aAbout 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.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47783
942			_2lcc _cPSM
999			_c105450 _d105456