Effect of Solid-State Fermentation on Phytochemical Composition of Rice Bran Meal

In aquaculture, the available feed ingredients are expensive and limited in quantity making it essential to explore fish feed ingredients that are low-cost and locally available. Agro by-products seems to be one of the available source. This study evaluate the effect of solid state fermentation on phytochemical compositions of rice bran meal. Rice bran was collected in three different containers, ground into powder, then sieved and fermented using solid state fermentation procedure. Each sample was solidly fermented (wet at 10% moisture and keep in fermenter at ambient temperature) for 24 hours (1 day), 96 hours (4 days), and 168 hours (7 days). Afterward, the fermented samples were oven dried for one hour at 100oC as described. The fermented samples were taken to the laboratory for phytochemical analysis. The results obtained from this study revealed that fermenting rice bran for seven days (168hrs) using solid state fermentation method reduced the Alkaloid contain from 12.61±1.04 mg/kg to 10.24±1.52 mg/kg, 9.18±0.11 mg/kg and 8.13±0.16 mg/kg. Phytate from 6.73±1.32mg/kg to 4.39±0.82mg/kg, 4.05±0.56mg/kg and 2.15±0.73mg/kg. Tannins from 4.60±0.13 mgTA/kg to 4.11±0.65 mgTA/kg, 3.26±0.47 mgTA/kg and 1.52±0.24 mgTA/kg. Saponins from 2.98±0.54 g/kg to 2.50±0.17 g/kg, 1.88±1.54 g/kg and 1.43±1.17 g/kg. Oxalate from 2.78±1.25 mg∞/100g to 2.47±1.42 mg∞/100g, 2.91±0.31 mg∞/100g and 1.82±0.13 mg∞/100g. However, it increases Flavonoids from 6.94±1.82 mgRutin/kg to 7.90±1.35 mgRutin/kg, 9.03±0.43 mgRutin/kg and 11.18±1.35 mgRutin/kg. Phenols from 1.71±0.32 gGAE/kg to 2.14±0.12 gGAE/kg, 2.91±1.53 gGAE/kg and 3.58±1.65 gGAE/kg. This study establishes the fact that, fermented rice bran meal can be incorporated as an essential part of the feed production in order to reduced cost of production thereby increasing the profit and enhances waste management.