Effect of Solid State Fungal Fermentation on the Chemical Composition of Adansonia digitata Seed

Majekodunmi Racheal Adedayo & Alhassan Sani

Abstract


The seed of Adansonia digitata was fermented with the aim of producing additional plant protein food and feed. The seed was subjected to natural fermentation for 120 hours under laboratory condition. Nine moulds and two yeasts were isolated and characterized macroscopically and microscopically as Aspergillus niger, Aspergillus flavus, Penicillium citrinum, Penicillium chrysogenum, Mucor racemosus, Mucor hiemalis, Rhizopus stolonifer, Alternaria tenuis, Scopuloriopsis brevicaulis, Saccharomyces cerevisiae and Schizosaccharomyces pombe. Spores of isolated fungi were used as starter cultures in the fermentation of the seed using solid-state fermentation method for 120 hours. The fermented products were analyzed for proximate and anti-nutrient content using standard methods. The result showed a significant increase (p<0.05) in crude protein, total ash and carbohydrate but decreased significantly (p>0.05) in crude fat and crude fibre. The anti-nutrients in form of total tannins, saponins, oxalate and phytate content were significantly decreased after fermentation.  From the findings in this research, it was concluded that fermented A. digitata seed can serve as additional plant protein food source in food and feed formulation for livestock.


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