Header FoPro Raps

The extraction of rapeseed oil produces press cake, which contains a lot of valuable proteins but various substances, e.g. glucosinolates, which have a negative impact on taste and digestibility. The project was able to show that the fungus, which is used in Indonesia for tempeh production from soybeans, breaks down certain undesirable substances during fermentation, and that the product can be used as a protein-rich ingredient in various foods. How the fungus changes the rapeseed press cake is currently being studied.