Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients

Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients

Proximate and amino acid composition have been studied from solid state fermentation (SSF) process of broken rice, rice husk pineapple waste and pressed coconut flesh with Monascus purpureus FTCC 5391. The main nutrients analyzed after the fermentation are protein, fat, carbohydrate, fiber, ash, and...

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Bibliographic Details
Main Authors: Musaalbakri Abdul Manan, Noraini Samat, Madzlan Kasran, Hadijah Hassan
Format: Article
Language:English
Published: Taylor & Francis Group 2017-01-01
Series:Cogent Food & Agriculture
Subjects:
proximate composition
amino acids
monascus purpureus
solid state fermentation monascus fermented products
feed ingredients
Online Access:http://dx.doi.org/10.1080/23311932.2017.1295767

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