Effect of submerged fermentation with Aureobasidium pullulans on physicochemical and functional properties of canola meal

Introduction: The food and agricultural industries generate large volumes of by-products and waste. These could have serious environmental consequences if not addressed. The edible oil industry is one of the major food industries, and canola oil is among the most produced edible oils. The production of canola oil generates significant quantities of meal as a by-product. Although canola meal is high in protein, its high fiber content and inherent antinutritional factors (ANFs), such as phytic acids, glucosinolates, sinapines, and tannins, limit its utilization as food and feed. Studies have shown that fermentation with fungi such as Aureobasidium pullulans reduces ANFs and improves the protein digestibility and inclusion rates when included in animal diets including the fish diets. While research on fermentation of plant-proteins continues to expand, very little information is available on how the physicochemical and functional properties of fermentation materials change with fermentation. These properties are crucial logistics/handling and processing point of view for the expanded industrial utilization of meal. Therefore, the goal of the study was to study the physicochemical, microbiological, and functional characteristics of fermented canola meal and compare it with its raw counterparts. Methodology: In this study, hexane-extracted canola meal was fermented using Aureobasidium pullulans for 120 h and its physicochemical and functional properties were analyzed. The preliminary results showed that fermented canola meal had a moisture content of 2.20 ± 0.18 % and an increase in bulk density due to fermentation is observed. Significance: while other parameters are still being analyzed, the findings of this study are expected to provide valuable information to industries aiming to valorize canola meals.