NUTRITIONAL-EVALUATION OF RICE MEAL FERMENTED WITH RHIZOPUS-OLIGOSPORUS

In order to increase the proteic content of rice meal, fermentacion wi th Rhizopus oligosporus was performed. During fermentation, samples we re taken at the times of 0,20,30,40,50,60, 70 and 80 hours. These samp les were oven dried and further analysed. The aminoacid composition of rice meal had lysine and treonine the most limiting ones. After ferme ntation the lysine content increase and the more limiting were the sul fur aminoacids methionine and cystine (76,04%), treonine (91,03%) and lysine (97,04%. With the aim of verifyng the biological value of the p rotein a bioassay was carried out. The fermented rice meat presented a higher digestibility value and the net protein utilization for the fe rmented rice meal lower than for the non fermented one.