Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters

Abstract

The objective of this study was to develop a new bioingredient from corn bran (CB) and “Cerrado” cashew byproduct (CC) using fermentation with Rhizopus oligosporus and forced-air oven drying (50, 60, 70, and 80 °C). Fermentation improved the nutritional value by increasing the content of proteins, phenolic compounds, and antioxidant capacity of the byproducts. Two fermented treatments (100:0 and 75:25, “Cerrado” cashew byproduct: corn bran) and a “Cerrado” cashew byproduct without fermentation (CC) were dried using a forced-air oven. Considering all temperatures studied, the drying process was mathematically modeled by Valcam, Midilli, and Wang & Sing models for CC, 100CC, and 75CC25CB, respectively. The “Cerrado” cashew byproduct contributed to the nutritional value of the developed bioingredients, while there were no major variations in technological-functional quality before and after fermentation using R. oligosporus. The utilization of byproducts from agroindustry can be a strategy from raw material for bioprocesses as alternative substrates and reduces pollution problems and for produce a nutritive ingredient for the food industry.