摘要：Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation usingRhizopus oryzaeFNCC 6011 in tray bioreactor at 30°C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPXwere 0.0536/h, 5.2537, and 0.1821 g/g, respectively.
