EFFECT OF A SOLID-STATE FERMENTATION USING RHIZOPUS-OLIGOSPORUS SP T-3 ON ELIMINATION OF ANTINUTRITIONAL SUBSTANCES AND MODIFICATION OF BIOCHEMICAL-CONSTITUENTS OF DEFATTED RAPESEED MEAL

A solid-state fermentation of rapeseed using Rhizopus oligosporus was investigated with the purpose of establishing whether fermentation wou ld result in the elimination of antinutritional substances. A 24 h fer mentation induced a degradation of 57.7% aliphatic glucosinolates, 97. 3% indol glucosinolates and 73% ethanol-soluble sugars (alpha-galactos ides, flatulence generator included) of rapeseed meal. The fermented m eal had a high protein content (348 g kg(-1)). A 24 h fermentation res ulted in a net increase in aromatic amino acids and ammonia content. T he seed hull could be partially predigested by the enzymes secreted by the mould. The fermentation did not improve the protein efficiency ra tio (PER). Rats fed fermented meal had a thyroid weight similar to tho se of rads fed casein. The protein intake of rats fed fermented meal d iet was identical to that of rats fed the dehulled, defatted and heate d meal diet. If the combined effects were taken into account, it would appear that the fermentation improved greatly the biological and nutr itional value of the obtained products.