Microbial conversion of agroindustrial by-products by Rhizopus oryzae solid-state fermentation: impact on protein quality and functionality

Includes the experimental resume of the effect of soli-state fermentation of different agroindustrial by-products by Rhizopus oryzae.
The data include the initial source, autoclaved source and fermented products results in production (crude protein content, protein yield, amino acids, total amino acids) and characterisation (antinutrients), protein fraction: characterisation (molecular weight distribution) functionality (emulsifying capacity index and emulsion stability index) and quality (in vitro protein digestibility, amino acid score and in vitro protein digestibility-corrected amino acid score).