Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...

Poultry meat is one of the most popularly consumed meats worldwide. With the increased consumption, the poultry industry is also facing major challenges in maintaining of safety and shelf life of the poultry meat. Microbial concerns related to poultry meat comprise of meat safety and shelf life as poultry meat is prone to contamination with spoilage as well as pathogenic microorganisms. Poultry...

In this study, we aimed to analyze changes in the residual levels of buprofezin during milling, washing, cooking, and processing rice make porridge, cakes, cookies. The pesticide residue were analyzed using high-performance liquid chromatograph with UV detector. level brown was 21.8 mg/kg, after that polished 1.73 elimination 92.1% residue. rate reduction washing 21.6-57.3%, decreased by 27.4-6...

This study evaluated energy consumption by Agudu Farms Limited (AFL) that processes maize and cassava into flour for human consumption. The objectives of included to determine contribution processing cost, minimize the cost propose a new selling price per unit sale product. materials included; multi-meter, stopwatch, electrical appliances’ nameplates bills, fuel purchased receipts, production r...

Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.

Alpha amylase (α-amylase) enzyme is used as a thinning agent in the starch hydrolysis and it is widely used in the food processing, paper and textile industries. The intention of the present study was to analyse the α-amylase activity in solid state fermentation and submerged fermentation using immobilized cells of Aspergillus oryzae (A. oryzae) and Bacillus cereus (B. cereus), respectively. Th...