Effect of inoculum size on solid state fermentation of plantain (Musa paradisiacea) by the fungus Rhizopus oligosporus

Abstract

Solid state fermentation (SSF) is a vital processing method used for the reduction of postharvest losses, generation of value-added products, and  improvement of quality attributes of foods. In this study, the effect of inoculum size on solid state fermentation of plantain by Rhizopus oligosporus was  investigated. The results revealed that the solid state fermentation of plantain by R. oligosporus at various inoculum sizes (0 - 30%) significantly (p < 0.05)  reduced pH and increased the α-amylase activity, glucose and soluble proteins levels of plantain. Fermentation markedly improved the availability of  glucose levels and soluble proteins of plantain. It not only improved its nutritional value but also suggested that plantain is a cheap and readily available  substrate that can be used in αamylase production for various industrial applications.