Effect of inoculum size on solid state fermentation of pearl millet (Pennisetum glaucum) by Rhizopus oligosporus

Abstract

In this present study the effects of inoculum size on Solid-State Fermentation of pearl millet (Pennisetum glaucum) by the fungus Rhizopus oligosporus was investigated. The biochemical parameters determined in samples fermented with R. oligosporus at different inoculum size (5 - 30%) and the unfermented control (0%) include amylase activity, total phenol, soluble protein and glucose levels. The 1,1-diphenyl-2-prycrilhydrazil radical scavenging activity model (DPPH) was employed for the antioxidant study. This study established that solid state fermentation of pearl millet (P. glaucum) by R. oligosporus statistically (p<0.05) increased amylase activity, total phenol, soluble protein and glucose levels compared with that present in the unfermented sample. The nutritional properties of the R. oligosporus fermented pearl millet have thus established the fact that it could be a potential and improved source of components for feed formulations.