Paper Title
Comparison of Chemical Composition, Amino Acid Profile and Anti-Nutritional Factors in three Solid State Fermented Canola Protein Concentrates Produced by Different Processing Methods

Abstract
Considering pricing, availability, and the ability to expand,canola meal (CM) can be a renewable plant-sourced protein solution for animal feed industry. However,it has relatively low protein and energy contentbesides considerable amount of anti-nutritional factors (ANFs), to be widely used as a feed ingredient. The nutritional value of CM may be significantly improved by fractionating and then concentrating the protein component but along with protein the ANFs will be concentrated too. In current research,for the first time the effects of 3 novel integrated arrangements of processing (including physical, chemical, enzymatic and biological)methods to produce canola protein concentrates (CPCs), were extensively studied. Analysis of chemical compositions showed there were considerable improvements in nutritional value (protein, crude fiber, carbohydrate and energy content) of all CPCs, with the highest increase in protein contentreported for CPC3 (106.9%) followed by CPC2 and CPC1. Similarly amino acid (AA) profile of all CPCsshowed considerable improvements,with the best results again belonged to CPC3.Considerable reduction in all main ANFs speciallyglucosinolate (GL)and phyticacid content were reported for all CPCs, with the highest decrease for CPC3(95.52% and 93.82%, respectively) followed by CPC1 (94.15% and 92.94%, respectively). Totally, prominent improvements in nutritional value of CPC3, gives another support that besides other useful processing methods to prepare CPC3 in this study, solid state fermentation (SSF) as the method of choice for the enrichment of agricultural residues, is an effective way to concentrate protein and reduce ANFs of CM. Key Words - Canola meal;Anti-nutritional factors; Solid state fermentation; Protein concentrates; Processing methods.