Impact of pH on the single cell protein produced on okara-wheat grit substrates using Rhizopus oligosporus and Aspergillus oryzae

Abstract

The soymilk residue okara, is produced in large amount during soymilk production. Okara is a waste product for soymilk industries, so they face a big problem for its disposal. However, its nutritive composition; makes it suitable for producing different fermentable edible products, like single cell protein for human food and feed. The high moisture content of okara makes it unfavourable to be utilized alone. Therefore, it was used in combination with wheat grits. The combinations were inoculated with two standard food fungi viz. Rhizopus oligosporus and Aspergillus oryzae. The main concept of the present study was to examine SCP yield at different pH (pH 3.0, 4.0, 5.0, 6.0 and 7.0 ). The maximum SCP production was obtained at pH 5.0, producing 35.98% on fresh weight basis and 52.10% on dry weight basis for R. oligosporus and 36.20% on fresh weight basis and 50.41% on dry weight basis for A. oryzae.