iMedPub Journals www.imedpub.com 2018 Vol.2 No.1:4 1 Research Article Journal of Food Biotechnology Research © Under License of Creative Commons Attribution 3.0 License | This article is available in: http://www.imedpub.com/journal-food-biotechnology-research/ Gupta A 1 , Sharma A 2 , Pathak R 2 , Kumar A 3 * and Sharma S 2 1 Department of Chemistry, St. Stephen’s College, University of Delhi, Delhi, India 2 Center for Rural Development and Technology, Indian Insttute of Technology Delhi, New Delhi, India 3 Metagenomics & Secretomics Research laboratory, Department of Botany, Dr. Harisingh Gour University (A Central University), Sagar, India *Corresponding author: Dr. Ashwani Kumar  ashwaniiitd@hotmail.com Assistant Professor, Department of Botany, Metagenomics & Secretomics Research Laboratory, Dr. Harisingh Gour University (A Central University), Sagar, Madhya Pradesh 470003, India. Tel: 917697432012 Citation: Gupta A, Sharma A, Pathak R, Kumar A, Sharma S (2018) Solid State Fermentaton of Non-Edible Oil Seed Cakes for Producton of Proteases and Cellulases and Degradaton of Ant-Nutritonal Factors. J food Biotechnol Res. Vol.2 No.1:4 Received: January 22, 2018; Accepted: February 09, 2018; Published: February 15, 2018 Solid State Fermentaton of Non-Edible Oil Seed Cakes for Producton of Proteases and Cellulases and Degradaton of Ant- Nutritonal Factors Abstract In the present scenario of depletng energy resources and search for eco-friendly and economically viable alternatves, bio-diesel has gained worldwide atenton. Non-edible oils over edible oil hold the potental to act as sustainable sources for the producton of bio-diesel. Removal of oil lef behind a major part of the seed material as seed cake. The later is generally regarded as waste because of its ant-nutritonal content. In the present study, two de-oiled seed cakes, Madhuca indica (mahua) and Jatropha curcus (jatropha) were used for the growth of Paecilomyces varioti, to produce proteases and cellulases, respectvely. These enzymes are already known to have considerable industrial importance. At an inital moisture content of 50% and temperature 30°C, maximum protease actvity of 52.5 U/g and cellulase actvity 27.3 U/g was recorded from A. niger and P. varioti respectvely. HPLC studies showed 67.9-71.5% degradaton of saponins, the major ant-nutritonal factors present in mahua cake. This study proved benefcial for management of oil seed cakes via solid state fermentaton, producing enzymes as value added products. Keywords: Cellulases; Jatropha cake; Mahua cake; Proteases; Saponins Introducton The world populaton is increasing at a great pace [1]. Conservaton of fossil fuels and utlizaton of renewable and non- traditonal sources of energy have become the prime needs of the hour [2-5]. In order to establish a sustainable future, biofuel producton from non-edible oils has gained worldwide consensus [6,7]. Extracton of oil from seeds generates large quanttes of seed cake. The presence of several ant-nutritonal and toxic components in these de-oiled cakes limits their use as quality fertlizers or animal feeds, rendering most of it as a waste [8,9]. Management and disposal of these cakes therefore becomes a major problem, posing serious environmental threats [10]. However, these cakes are a rich source of nutrients, viz., protein, sugars, etc. [11-15]. Nutrient compositon of these cakes makes them noteworthy to be explored for their potental to produce various enzymes, antbiotcs, vitamins and antoxidants, etc. possessing vide industrial as well as biotechnological applicatons [16]. The present paper atempts to address the management of two de-oiled seed cakes, Madhuca indica (mahua) and Jatropha curcus (Jatropha), via solid state fermentaton (SSF), producing proteases and cellulases as value added products. Mahua and jatropha are tropical plants, belonging to the family Sapotaceae and Euphorbiaceae, respectvely. They are extensively cultvated in Asian and Australian contnents for their oil bearing seeds. Mahua and jatropha oils have been extensively used for biodiesel producton [2]. Afer the expulsion of oil from its seed, ~60% of the material is lef as de-oiled seed cake [8]. These seed cakes are rich in nutrients but contain several ant- nutritonal factors, viz., saponins and tannins in mahua cake (MC)