首页|Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient
Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient
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NSTL
Elsevier
Solid-state fermentation is an alternative for waste utilization and the production of food with improved nutritional and functional properties. In the present study, Rhizopus oligosporus fungus was used to ferment Anacardium othanianum byproduct, utilizing temperatures of 28, 30, and 32 degrees C, spore counts of 10(6) and 10(8) spore/mL, and fermentation times of 30 and 32 h, through a factorial design (3 x 2(2)). High antioxidant activity (using DPPH and FRAP methods), protein content, and in vitro protein digestibility were utilized as response variables in the desirability tool. The temperature of 28 degrees C, the concentration of 10(8) spores per mL of suspension, and fermentation time of 32 h were the condition chosen. After fermentation, the protein content, antioxidant activity (both methods), and protein digestibility increased. This fermented byproduct was dried at 40, 50, 60, and 70 degrees C and homogenized. The technological functional and chemical properties of this dry ingredient were evaluated. The cashew-based ingredient has not demonstrated a gel-forming property, demonstrating its potential as a supplement. The fermented byproduct dried at 70 degrees C presented high protein content (14.99 g/100 g) and antioxidant activity, as well as low lipid content (1.95 g/100 g), showing a potential ingredient for application in food products.
Protein enrichmentFunctional foodSolid-state fermentation"Cerrado" cashewWaste
NSTL
Elsevier
