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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #324542
Research Project: Evaluation of the Chemical and Physical Properties of Low-Value Agricultural Crops and Products to Enhance Their Use and Value

Location: Functional Foods Research

Title: Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal

Author
item CROAT, JASON - South Dakota State University
item KARKI, BISHNU - South Dakota State University
item Berhow, Mark
item Iten, Loren
item MUTHUKUMARAPPAN, KASIVISWANATHAN - South Dakota State University
item GIBBONS, WILLIAM - South Dakota State University

Submitted to: Journal of Applied Microbiology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/4/2017
Publication Date: 1/11/2018
Publication URL: http://handle.nal.usda.gov/10113/5879102
Citation: Croat, J.R., Karki, B., Berhow, M., Iten, L., Muthukumarappan, K., Gibbons, W.R. 2017. Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal. Journal of Applied Microbiology. 123:362-371.

Interpretive Summary: Seeds in the mustard plant family including canola are pressed or extracted with solvent to produce an oil fraction and a seed meal fraction. The seed meals are currently a low value product that can be further processed to increase its nutritional value and use as a feed ingredient for a variety of animals and even fish. By treating the seed meals with pretreatments then digestion with fungal cultures in a submerged incubation system to increase protein digestibility and lower the anti-nutritive glucosinolate content, with little effect on the carbohydrate composition. Four pretreatments (extrusion, hot water cook, dilute acid, and dilute alkali) were evaluated with the three fungal strains. Extrusion pretreatment and incubation with F. venenatum performed the best with CP canola meal, resulting in increased protein while reducing the antinutritive compounds. This low cost methodology will produce a more nutritional seed meal product with enhanced value as a feed ingredient.

Technical Abstract: The objective of this study was to determine the optimal pretreatment and fungal strain to reduce glucosinolates (GLS), fiber, and residual sugars while increasing the nutritional value of canola meal. Submerged incubation conditions were used to evaluate four pretreatment methods (extrusion, hot water cook, dilute acid, and dilute alkali) and three fungal cultures (Aureobasidium pullulans Y-2311-1, Fusarium venenatum NRRL-26139, and Trichoderma reesei NRRL-3653) in hexane extracted (HE) and cold pressed (CP) canola meal. The combination of extrusion pretreatment followed by incubation with T. reesei resulted in the greatest overall improvement to HE canola meal, increasing protein to 51.5%, while reducing NDF, GLS, and residual sugars to 18.6%, 17.2 µM/g, and 5% w/w, respectively. Extrusion pretreatment and incubation with F. venenatum performed the best with CP canola meal, resulting in 54.4% protein while reducing NDF, GLS.