Comparative Study in the Bioconversion of Brown Rice and Polished Rice to Rhizopus Oligosporus Fermented Products
نویسندگان
چکیده
Solid-state fermentation was carried out using brown rice (BR) and polished rice (PR) as substrates for the production of tempeh using a fungal culture of Rhizopus oligosporus. The rice based tempeh was further analyzed for its nutrient composition like carbohydrate, protein, fat, fiber and ash content. The prepared BR and PR tempeh samples were baked and its sensory qualities were evaluated. On the sensory evaluation of the tempeh, the flavor, color, taste and texture were found to be acceptable, for both of the tempeh samples.
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