Neurospora crassa Improves Nutrient Content of Rice Bran through Solid-State Fermentation

Abstract

Rice bran, a by-product of rice milling is abundant and nutritionally promising but limited in direct use as animal feed due to its high fiber content, low protein levels, and anti-nutritional factors. This study evaluated the effects of solid-state fermentation (SSF) with Neurospora crassa on the nutrient composition of rice bran over a 15-day period. Rice bran was inoculated with N. crassa and analyzed at 0, 5, 10, and 15 days for crude protein, ether extract, crude fiber, and ash content using AOAC methods. A T-test was performed to determine the statistical significance of changes in nutrient composition. Results showed a significant (P<0.01) and progressive increase in crude protein (from 12.5% to 19.68%) and ether extract (from 6.26% to 12.88%) over the fermentation period. Conversely, crude fiber content decreased markedly (from 26.55% to 12.34%), indicating effective enzymatic degradation of complex carbohydrates. Ash content remained stable, suggesting the mineral profile was unaffected by fermentation. These findings demonstrate that SSF with N. crassa can substantially enrich the nutritional value of rice bran, making it a more suitable and valuable ingredient for animal feed applications.