Abstract. Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30 o C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate composition, anti-nutrient contents, and functional properties of banana peel flour using the solid-state fermentation method in a tray bioreactor at 30°C for 96 h. Throughout fermentation, samples were obtained at different times (0/NF, 24, 48, 72, and 96 h), and analysed using standard procedures to determine the proximate composition, anti-nutrient contents, and functional properties. Based on the results, there were significant differences observed (p < 0.05). Carbohydrate content decreased by 3.35%, while the crude protein, fat, ash, and crude fibre contents increased by 11.12, 2.43, 10.99, and 3.50%, respectively. Hydrogen cyanide, saponin, oxalate, and phytate contents decreased by 42.59, 25, 23.83, and 43.82%, respectively. Water absorption capacity (WAC) and the water solubility index (WSI) increased by 3.94 and 37.14%, respectively, while oil absorption capacity (OAC) decreased by 4.48%. These results showed that the fermentation of banana peel flour by R. oryzae has potential benefits for the food industry due to its effect on chemical composition and functional properties.

No abstract

Coffee husk is a lignocellulosic material which is abundant and can be used to produce biogas. This study compares the production of biogas produced from coffee husk substrate using cow dung and a mixture of cow dung and effective microorganisms. This experiment was carried out for 30 days in an anaerobic batch reactor with a reactor working volume of 3.6 L at mesophilic temperature. The parameters tested in this study were the lignocellulosic content of coffee husks, total solids (TS), volatile solids (VS), volatile fatty acids (VFA), chemical oxygen demand (COD), and the content of biogas produced from both variables. The lignocellulosic compositions obtained from this study were cellulose 65.90%, hemicellulose 24.95%, lignin 0.21%, pectin 0.42%, protein 0.81%, tannins 1.05%, caffeine 0.09%, and polyphenols. The values of Total Solids and Volatile Solids for the two variables are K-KS of 16.78% and 33.98% and K-KSEM of 24.87% and 48.42%, respectively. The total VFA for the two variables is 2.06% (v/v) for K-KS and 2.36% (v/v) for K-KSEM. The COD values for the K-KS and K-KSEM variables were 78.05% and 81.42%, respectively. The composition of biogas for K-KS is CH4 12.35%, CO2 21.68%, and H2 0.32%, while for K-KSEM it is CH4 19.64%, CO2 2.82%, and H2 0.35 %. The methane yields for the two variables, K-KS and K-KSEM, were 0.76 Nm3/kgCODremoval and 1.43 Nm3/kgCODremoval, respectively.Key words: anaerobic digestion, cow dung, rumen fluid, effective microorganism (EM), methane