Effect of Yeast Fermentation on Nutritional Quality of Soybean Waste Byproduct Okara
2014
Wawge, M.N.
The present study was conducted in Biotechnology lab, M. G. College of Agricultural Biotechnology, Nanded, Maharashtra in 2013, This study evaluated the potential use of yeast to improves the nutritional quality of the waste of soybean manufacturing products (okara) by solid-state fermentation using Saccharomyces cerevisiae. In comparison with non-fermented okara some levels of value addition occurred as a result of the fermentation. The protein content of okara increased by 47% after fermentation compare to non-fermented okara which was 17% on total dry matter basis. Some factors like crude fiber and crude fat are observed to be decreased by 10% and 7% respectively while ash contain was found to be increase by 10%. The main objective of this study is to study the effect of yeast fermentation on soybean okara and to investigate the changes in nutritional quality and to develop a scope to increase value of such low quality waste product to high value food supplements.
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