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Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, UK.
Published: November 2024
AI Article Synopsis
* Surplus bread crusts can effectively act as a structure for SSF, and when combined with perennial ryegrass, they enhance each other’s nutritional profiles.
* The study using Rhizopus oligosporus showed significant reductions in starch and increases in amino acids, suggesting that this method can turn underutilized bread crusts and ryegrass into valuable sources of alternative protein.
Article Abstract
Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the total amino acid (AA) content increased by up to 141.9%, and the essential amino acid (EAA) content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, for the production of alternative proteins.
