Fermentation approach on phenolic, antioxidants and functional properties of peanut press cake

India is the second largest producer of peanut. Peanut seeds are rich source of various micro and macro nutrients with their functional properties. Peanut press cakes (PPC) are major byproduct obtained during oil processing of peanuts. So because of high production of peanuts in India, a large amount of residues in form of PPC is also released. Therefore, a great interest in the effective use of agro byproducts with improved nutritional, functional and another health promoting properties by solid state fermentation. So, here in present study the effect of solid state fermentation on phenolic contents, antioxidants and functional properties of fermented and non fermented peanut press cake by GRAS fungal strain A. awamori was examined. The results of the study showed the maximum value of TPC and TFC at 120 h of incubation i.e. 41.73 +/- 3.34 mu M/gm and 87.35 +/- 1.72 mu M/gm of fermentation. Whereas in case of tannin content the maximum value was found at 144 h after incubation. Furthermore in antioxidants as well as functional properties significant (p < .0.5) increase was observed in fermented samples except then bulk density. It was confirmed from the extract analysis that fermented samples have high phenolic, antioxidant and functional properties then the non fermented ones because many biochemical changes occur during fermentation, so fermentation has been used to improve or transformed the proportion of nutritive and antinutritive constituents of substrates, which changes the product properties like biochemical or functional.