An alternative for corn bran byproduct: fermentation using M. purpureus

Abstract

Purpose

The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus.

Design/methodology/approach

The SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (10⁵, 10⁶ and 10⁷ spores for mL) and temperature (16, 24 and 32 °C). Color of the CB and fermented CB (FCB) was evaluated by spectrophotometer, and this result was used to choose one treatment. The proximal composition (moisture, lipid, ash and protein content), pH value, total phenolic content, antioxidant capacity and functional properties of CB and FCB were analyzed. The carbohydrate content and caloric value were calculated for CB and FCB.

Findings

The color results showed that during asexual reproduction, there was inhibition of the pigment production by M. purpureus. There was an increase in the amount of lipids and a decrease in carbohydrates in SSF, thus elucidating the primary metabolism of M. purpureus. CB and FCB showed no statistical difference in either the emulsifying activity or water solubility.

Originality/value

SSF is an alternative for the use of unvalued agroindustrial waste, and by utilizing this process with CB, a new ingredient with red color can be produced with important nutritional value.

Citation

Almeida, A.B.d., Lima, T.M.d., Santos, N.H., Santana, R.V., Santos, S.C.d. and Egea, M.B. (2020), "An alternative for corn bran byproduct: fermentation using M. purpureus", Nutrition & Food Science, Vol. 50 No. 3, pp. 515-527. https://doi.org/10.1108/NFS-06-2019-0177