Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products

Table 1 Chemical composition of hulled grain of wheat, wheat bran, soya meal, and meat by-product

	Hulled grain of wheat	Wheat bran	Soya meal	Meat sausage by-product
Proteins (%)	18.17 ± 0.1	21.13 ± 0.62	56.52 ± 0.06	41.69 ± 0.52
Fat (%)	4.52 ± 0.17	5.45 ± 0.13	4.39 ± 0.1	32.71 ± 1.50
Ash (%)	2.41 ± 0.07	11.66 ± 0.06	8.62 ± 0.021	15.57 ± 0.10
Carbohydrates (%)	72.63 ± 5.18	60.48 ± 2.71	32.65 ± 1.74	6.51 ± 0.08

ISSN: 1869-2044