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Effect of solid-state fermentation on select antinutrients and protein digestibility of cold-pressed and hexane-extracted canola meals
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  • Chenghao Li,
  • Dai Shi,
  • Andrea Stone,
  • Janitha Wanasundara,
  • Takuji Tanaka,
  • Michael Nickerson
Chenghao Li
University of Saskatchewan College of Agriculture and Bioresources
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Dai Shi
University of Saskatchewan College of Agriculture and Bioresources
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Andrea Stone
University of Saskatchewan College of Agriculture and Bioresources
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Janitha Wanasundara
Agriculture and Agri-Food Canada
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Takuji Tanaka
University of Saskatchewan College of Agriculture and Bioresources
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Michael Nickerson
University of Saskatchewan College of Agriculture and Bioresources

Corresponding Author:michael.nickerson@usask.ca

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Abstract

In 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 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 the meals. In contrast, a shorter fermentation time (24 h) increased the IVPD as compared to the controls (from ~73% to 77-81%), with the exception of the CP meal fermented with A. niger which had decreased 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.
16 Dec 2022Submitted to Journal of the American Oil Chemists' Society
20 Dec 2022Submission Checks Completed
20 Dec 2022Assigned to Editor
22 Dec 2022Review(s) Completed, Editorial Evaluation Pending
12 Jan 2023Reviewer(s) Assigned
07 Feb 2023Editorial Decision: Revise Major
13 Mar 20231st Revision Received
13 Mar 2023Submission Checks Completed
13 Mar 2023Assigned to Editor
13 Mar 2023Review(s) Completed, Editorial Evaluation Pending
15 Mar 2023Reviewer(s) Assigned
13 Apr 2023Editorial Decision: Accept