STUDIES ON THE DEVELOPMENT OF VALUE ADDED FOOD BY BARLEY WITH RHIZOPUS OLIGOSPORUS IN KOJI Fermentation (Report‪)‬

Byline: Zia-ullah Khokhar - Email zia2_khokhar@hotmail.com , M. Amin Athar, Qurat-ul-Ain Syed, Shahjahan Baig, M. Nadeem, M. Gul Sher and Shahbaz Ali and Irsa Islam ABSTRACT: The present work was aimed to study the proximate analysis and composition of fermented (Tempeh) and unfermented barley. The investigation on the influence of soaking time, boiling time, inoculum size, pH and incubation time and incubation temperature on the development of fermented barley by solid state fermentation using Rhizopus oligosporus A-4 was also studied. The percentage of moisture increased after fermentation while the ash and fat percentage decreased, after fermentation. The major chemical constituent of barley kernel is starch, the amount of which varied inversely with protein percentage. Similarly dietary fibers are of considerable importance in human food and barley contains a sizeable amount of fiber after fermentation. Further the activity of enzymes e.g. protease, amylase, and lipase in barley kernels before and after fermentation were investigated.