To obtain proteins from OO rapeseed meal for use in human food, a first step was realized by fermentation with Rhizopus oligosporus spT3. The meal's fermentation during 40 h resulted in degradation of 84% of carbohydrates, 30% of lignin and other polyphenolic components indigestible by nonruminants, and 47% of total glucosinolates which are responsible for goitre. The fermentation improves the nutritional quality of rapeseed meal by degrading undesirable factors.
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Rozan et al. (1996) studied this question.