Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals

Abstract

AbstractIn this study, the effects of solid‐state fermentation (SSF), including strain (Aspergillus niger NRRL 334 and A. oryzae NRRL 5590) and fermentation time (24, 48, and 72 h) on the nutritional value of cold‐pressed (CP) and hexane‐extracted (HE) canola meals were examined. SSF increased the protein content of both types of meals (from ~36% to ~40%) while reducing the oil content of CP meals (from ~12% to 9%). There was a significant reduction (~80%) in the phytic acid content of both types of meals after fermentation using either fungi. Overall, fermented samples showed a decrease in the total phenolic content from 2.7–3.1 to ~1.0 mg gallic acid equivalents (GAE)/g dry meal (DM) (a ~65% reduction), of which specifically the HE meal fermented with A. niger sample had the greatest decrease from 3.1 to 0.6 mg GAE/g DM (~81% reduction). Seventy‐two hours of fermentation decreased the in vitro protein digestibility (IVPD) of A. oryzae fermented meals. In contrast, a shorter fermentation time (24 h) increased the IVPD for most samples as compared to the controls (from ~72%–73% to 77%–81%), with the exception of the CP meal fermented with A. niger which had similar IVPD at all fermentation times. Overall, the changes indicate that SSF using A. niger or A. oryzae can be useful to positively modify the composition of different canola meals and improve their nutritional value by significantly increasing the protein content, decreasing the levels of antinutrients, while only slightly reducing IVPD.