scholarly journals Solid state fermentation and bioconversion of ripe and unripe pineapple peels using aspergillus Niger

2016 ◽  
Vol 4 (2) ◽  
pp. 48
Author(s):  
Atere Victor ◽  
Femi-Ola Titilayo ◽  
Fapohunda Daniel
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Reducing Sugar ◽  
Crude Fiber ◽  
Pineapple Peel ◽  
Fermentation Period ◽  
Acidity Reduction

Pineapple peels are considered as waste in industrial and house hold setting. This research was aimed at converting these waste into useful product through bioconversion using Aspergillus niger. The proximate analysis, reducing sugar, pH, and titratable acidity of the both ripe and unripe peels of pine apple was carried out at the onset of the fermentation and at an interval of 24 hours for 96 hours. These analyses carried out on both ripe and the unripe peels of pineapple showed that, the crude protein increased from 3.96% to 9.84% in the ripe pineapple peel and increased from 3.21% to 6.41% in unripe peels. The crude fiber reduced from 14.09% to 3.23% in the ripe pineapple peels while the crude fiber of the unripe peels reduced from 10.15 to 4.62 at the end of the 96 hour fermentation. Increase in titratable acidity, reduction in reducing sugar and pH was recorded for both ripe and unripe peels during the fermentation period. The optimum bioconversion was recorded at 72 hours of fermentation where the pick in the crude protein was recorded. The fat content of the pineapple peel in both ripe and unripe pineapple peel remain fairly constant throughout the fermentation period. The ripe pineapple peel yielded more protein compared to the unripe pineapple peels. This is an indication that the ripe pineapple peels are more preferred for industrial application.

scholarly journals Nutrient Quality and in Vitro Digestibility of Bio-Ammoniated Rice Straw Bales

2020 ◽  
Vol 44 (3) ◽  
Author(s):  
Cuk Tri Noviandi ◽  
Dibya Ratnopama ◽  
Ali Agus ◽  
Ristianto Utomo
Keyword(s):  
Rice Straw ◽  
Crude Protein ◽  
Production Method ◽  
Proximate Analysis ◽  
Gas Production ◽  
Crude Fiber ◽  
In Vitro Digestibility ◽  
Nutrient Quality ◽  
Randomized Design

This study was done to determine the effects of bale sizes of bio-ammoniated rice straw on its nutrient quality and in vitro digestibility. Rice straw were bio-ammoniated by adding 2 g urea and 1 g probiotic/kg DM. By following a completely randomized design, rice straw was baled in 3 different weights (15, 25, and 35 kg) with six replications for each treatment, and then stored for 3 weeks. In the end of the week 3, bales were opened, aired, and then sampled for proximate analysis (dry matter, organic matter, crude protein, and crude fiber) and digestibility by in vitro gas production method. Using analysis of variance method, the proximate data showed that greater the bales size (15, 25, and 35 kg) increased crude protein (7.59, 7.86, and 9.95%, respectively; P<0.05) and decreased crude fiber contents (24.1, 22.1, and 18.8%, respectively; P<0.05). By increasing the size of bales also increased a, b, and c fractions (-0.79, 0.26, and 0.82 mL/100 mg DM; 20.2, 18.2, and 17.6 mL/100 mg DM; 0.012, 0.014, and 0.019 mL/h, respectively; P<0.05) as well as gas production (11.4, 11.5, and 13.8 mL/100 mg DM, respectively; P<0.05). It can be concluded that packing bio-ammoniated rice straw in 35 kg bale is the most effective way in increasing nutrient quality and digestibility of rice straw.

scholarly journals Comparative Analysis of Crude Protein, Total Phenolic and Antioxidant Contents of Raw and Commercially Packed Turmeric and Red Chilies

2021 ◽  
pp. 47-56
Author(s):  
Rubaiat Nazneen Akhand ◽  
Shoriful Islam ◽  
Mohammad Mehedi Hasan Khan
Keyword(s):  
Crude Protein ◽  
Total Phenolics ◽  
Proximate Analysis ◽  
Brand Names ◽  
Crude Fiber ◽  
Lower Amount ◽  
Total Phenolic ◽  
Local Market ◽  
Mineral Contents ◽  
Chili Powder

Background: Turmeric and red chili are the common spices used for cuisine preparation in Bangladesh. Commercially packed turmeric and red chili might have decreased nutrient contents compared to raw turmeric and red chili. Aims:  The study aimed to compare some of the nutrient values between the commercially packed and raw turmeric and red chili. Methods: Commercially packed turmeric and red chili with different brand names (Radhuni, Tiger and Pran) and in raw turmeric and red chili were purchased from local market. Proximate analyses - dry matter (DM), crude protein (CP), crude fiber (CF) and mineral contents were performed. The total phenolics and total tannin contents were determined using appropriate methods. Results: The proximate analysis results showed that both Radhuni (97.56 mg/g) and Tiger (97.28 mg/g) turmeric revealed significantly higher content of DM (p<0.001). No notable difference was observed in CP value. Crude fiber value displayed significantly highest value (p<0.001) in Tiger brand (4.96 mg/g) and the lowest in Radhuni brand (1.76 mg/g). Mineral content was significantly (p<0.05) highest in raw turmeric (9.97 mg/g). A significantly higher amount (p<0.001) of DM in packed chili was recorded. Tiger chili contained significantly higher amount of CP (6.02 mg/g) and CF (9.31 mg/g) while Radhuni contained the lower amount of CP (4.81 mg/g) and CF (2.48 mg/g). Raw chili had significantly higher amount of ash (13.24 mg/g). Examination revealed significant level (p<0.001) of total phenolics in acetone extracts of Tiger turmeric and chili powder. Significant amount of tannin was found in raw turmeric (33.89 µg/g; p<0.005); however, Pran brand of turmeric had the lowest amount of tannin (9.53 µg/g). Tannin content recorded in red chili was significantly (p<0.001) higher in commercially packed Tiger brand which was 16.57 µg/g compared to raw red chili (3.315 µg/g). Antioxidant analysis showed higher antioxidant activity in both raw turmeric and red chili powder. Conclusion:  Tiger brand turmeric ensures the standard moisture, fiber and protein contents as well as the amount of phenolics and tannin.

scholarly journals PRODUCTION OF BIOETHANOL FROM RICE AND MILLET HUSKS

2021 ◽  
pp. 1-12
Author(s):  
Gwandu AZ ◽  
Farouq AA ◽  
Baki AS ◽  
Peni DN
Keyword(s):  
Weight Loss ◽  
Thermogravimetric Analysis ◽  
Rice Husk ◽  
Sugar Content ◽  
Proximate Analysis ◽  
Reducing Sugar ◽  
High Yield ◽  
Bioethanol Production ◽  
Alternative Source ◽  
Fermentation Period

This study was based on the production of bioethanol as an alternative source of fuel using rice and millet husks. Proximate, elemental and thermogravimetric analysis (TGA) were conducted of the biomass. The proximate analysis revealed that millet husk had the highest moisture content of 26.67±0.58% when compared with rice husk 8.17±0.29%. The TGA of rice husk had a high endset temperature of 355.510C and a weight loss of -48.23%, millet husk had low endset temperature of 349.210C and a weight loss of -44.25%. When thirty grams (30g) of the substrates was used, rice husk revealed the highest reducing sugar content of 2.59±1.24mol/dm3 when compared to millet husk that had 1.63±0.68 mol/dm3. Rice husk indicated low yield after 7 days of fermentation period but showed a significantly high yield in the volume of ethanol produced 68.67±17.69g/l and millet husk had a yield of 79.80±0.93g/l. This indicated that both rice and millet husks were potent for bioethanol production with millet husk having the highest yield.

scholarly journals Pengaruh Penggunaan Kombucha Terhadap Kandungan Protein Kasar Dan Serat Kasar Pada Fermentasi Eceng Gondok (Eichornia crassipes) [The Effect Of Using Kombucha On Crude Protein And Crude Fiber Contents In Water Hyacinth (Eichornia crassipes) Fermentation]

2019 ◽  
Vol 2 (2) ◽  
pp. 179
Author(s):  
Agustono, Salim Hidayat, Widya Paramita L
Keyword(s):  
Protein Content ◽  
Water Hyacinth ◽  
Crude Protein ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Crude Protein Content ◽  
High Fiber ◽  
Crude Fiber Content ◽  
Living Together ◽  
Eichornia Crassipes

Abstract Water hyacinth (Eichornia crassipes) is a one of the feed materials from the green plants a potential. Howefer, the water hyacinth are low of protein and high fiber contents. Therefore, there should be efforts intentionally done to increase the leaf protein. One the ways to raise water hyacinth nutrient is performing biologically fermentation by using microbes. The Kombucha organism is a symbiotic colony of yeast’s and bacteria that composed by strong membrane that covers gelatinous mass. Kombucha microorganism is living together with permeate the tea drink. The objective of this research is to know the effect of Kombucha to increased crude protein and decreased crude fiber contents in water hyacinth fermentation. The advantage of the research is to provide information regarding a Kombucha dosage which is required to enhance crude protein and reduce crude fiber content on water hyacinth fermentation. The research used water hyacinth as substrate and Kombucha as fermentor. Kombucha dosaged used here were P0 (0%), P1 (7,5%), P2 (15%) and P3 (22,5%). The fermentation took place 7 days and then proceeded with proximate analysis. Variables observed consisted of crude protein and crude fiber contents after being fermented using Kombucha. The result showed that Kombucha that was used for fermenting water hyacinth, could increase the crude protein content from 13,3040 % (P0) to 15,9972% (P3) and not significantly reduce the crude fiber. The Kombucha dosage at 7,5% (P1) was most effective for fermenting the water hyacinth.

scholarly journals Changes in Nutrients, Energy, Antioxidant and Carotenoid Levels of Dried Tomato (Lycopersicon esculentum) Pomage Treated with Aspergillus niger Solid-State Fermentation

2021 ◽  
Vol 9 (4) ◽  
pp. 701-708
Author(s):  
Kerim Demirgül ◽  
Ergin Ozturk
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Value Added ◽  
Proximate Analysis ◽  
Metabolizable Energy ◽  
Neutral Detergent Fiber ◽  
Total Phenolic ◽  
Antioxidant Power

Tomato pomace (TP), utilized improperly is not namely causes a waste of valuable resources but also increases environmental pollution. In this study, possibilities improving nutrient composition by fermenting dry TP with Aspergillus niger was investigated for the value-added utilization of this pomace in animal feed. The TP, dried at 65°C for 8 hours with a simple layer and under a laminar airflow drying oven, was subjected to solid-state fermentation. After unfermented and fermented dry pomaces were milled in 2 mm sieve, proximate analysis and the analysis of cellulosic fractions were performed. Roughage quality indices were calculated using cellulosic fractions. Fermentation of TP with Aspergillus niger inoculant increased the amount of dry matter (82.98 vs 91.47%), crude fiber (21.71 vs 23.00%), neutral detergent fiber (29.70 vs 35.92%), acid detergent fiber (25.22 vs 26.84%), acid detergent lignin (7.91 vs 10.77%), hemicellulose (44.71 vs 90.78), crude protein (13.70 vs 21.37%), ether extract (2.82 vs 3.52%) and ash (10.57 vs 13.24%) compare to unfermented TP. Fermentation process decreased nitrogen-free extract (51.19 vs 38.86%), non-fiber carbohydrates (46.03 vs 29.47%) and quality index as relative feed value (216.9 vs 176.1) and relative forage quality (242.5 vs 195.5) and metabolizable energy (2.66 vs 2.60). Ferric reducing antioxidant power (FRAP), DPPH free radical (2,2-diphenyl-1-picrilhydrazil) and total phenolic content of TP did not increase by fermentation. Concentration of β-carotene and lycopene of TP decreased after fermentation with A niger. The results indicate that the selected strains of A. niger can be used to enrich the chemical composition of TP, except for cellulosic fractions and also carotenoids and antioxidant activity.

scholarly journals IDENTIFIKASI JENIS-JENIS DAN KANDUNGAN NUTRISI GULMA DI KECAMATAN BATUR, KABUPATEN BANJARNEGARA YANG POTENSIAL SEBAGAI BAHAN PAKAN TERNAK RUMINANSIA

Pastura ◽  
2019 ◽  
Vol 6 (2) ◽  
pp. 63
Author(s):  
P. Yuwono ◽  
T. Warsiti ◽  
M. Kasmiatmojo
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Cynodon Dactylon ◽  
Animal Feed ◽  
Proximate Analysis ◽  
Crude Fiber ◽  
Crude Protein Content ◽  
Commelina Benghalensis ◽  
Crude Fiber Content ◽  
Ruminant Feed

The purpose of this study was to find out the types of weeds and their nutrition content that grow in the planting area of crops in Batur district, Banjarnegara regency potential as ruminant feed. The results showed that at least there were seven types / species of weeds that grows in the Batur village and is often used as an animal feed that were Axonopus compresus (Swarttz) Beauv, Alternanthera sesilis (L) D, C, Lantana camara L., Nasturtium montanum Wall, Commelina benghalensis L ., Cynodon dactylon (L.) Pers, Digitaria adscendens (HBK) Henr. Results of the proximate analysis showed that the weeds have crude protein content ranged from 8.02 to 23.66% and crude fiber content ranged from 19.87 - 39.36%. It could be concluded that the weeds contain crude protein and crude fiber that were pretty good for ruminants. Keywords: weeds, ruminants, crude protein, crude fiber

scholarly journals Evaluasi Nilai Nutrisi dan Kecernaan In Vitro Pelepah Kelapa Sawit (Oil Palm Fronds) yang Difermentasi Menggunakan Aspergillus niger dengan Penambahan Sumber Karbohidrat yang Berbeda

2015 ◽  
Vol 15 (1) ◽  
pp. 13-19 ◽  
Author(s):  
Sitti Wajizah ◽  
Samadi Samadi ◽  
Yunasri Usman ◽  
Elmy Mariana
Keyword(s):  
Aspergillus Niger ◽  
Oil Palm ◽  
Crude Protein ◽  
Nutritive Value ◽  
Crude Fiber ◽  
Soluble Carbohydrate ◽  
In Vitro Digestibility ◽  
Oil Palm Fronds ◽  
Palm Fronds

(The evaluation of  nutritive value and In Vitro digestibility of oil palm fronds through fermentation by using  Aspergillus niger  with  different soluble carbohydrate sources) ABSTRACT. Oil palm frond (OPF) is one of potential sources of alternative feed, but has limited use due to high crude fiber and low crude protein contents. Fermentation is one of the methods widely applied to improve nutritive value of animal feed. The purpose of this research is to increase nutritive value of fermented oil palm fronds by adding different soluble carbohydrate source into fermentation media. The results of the experiments indicated that fermented oil palm fronds by Aspergillus niger had a significant effect (P0,05)  on the content of crude protein, crude fiber, and ash. Generally, fermented oil palm fronds with different soluble carbohydrate was able to increase the content of crude protein of oil palm fronds, but not optimal yet in reducing the crude fiber content of fermented substrate. However, the addition of rice bran on the fermentation medium showed the best results, characterized by increasing crude protein and decreasing crude fiber contents as well as improved dry matter and organic matter digestibility, reflected in high concentration of VFA. 

scholarly journals Fermentation of Corn Starch Powder for the Production of “Ogi”

2018 ◽  
Vol 7 (5) ◽  
pp. 49 ◽  
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
N. J. T. Emelike
Keyword(s):  
Physicochemical Properties ◽  
Traditional Method ◽  
Corn Starch ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Fermentation Period ◽  
Mouth Feel

Ogi was produced by fermenting corn starch powder for 24h and 48h using a seed culture (omidium) as a starter culture. Physicochemical properties such as pH, titratable acidity, viscosity, swelling power solubility, and proximate composition were determined. The sensory properties of the ogi produced was also determined and compared with ogi produced from the traditional method. The results of the proximate analysis showed that the carbohydrate content of sample B(fermented corn starch for 24h) is 78.47% and sample C(fermented corn starch for 48h) is 77.43% were significantly higher (p&lt;0.05) when compared to the traditional method-sample A(73.43%).Protein content (10.63%) and fat content (5.10%) of sample A were significantly higher (p£0.05) than sample B (9.5%) (1.0%) and sample C (9.86%) (1.70%) respectively. The pH of ogi decreased from 5.18 at the beginning of the fermentation to 3.60 at the end of 48h. Whereas the titratable acidity increased from 0.27% to 0.63% after 48h of fermentation. The viscosity of the ogi in the gelatinized state increased as the fermentation period increased from 24h to 48h. There was ignificant (p³0.05) difference in color, flavor, aroma, taste, sourness, mouth feel and overall acceptability between sample A, C and B. The pH, titratable acidity, textural and sensory properties of ogi produced from corn starch powder that was fermented for 48h were more acceptable than ogi produced through the traditional method and from corn starch powder that was fermented for 24h.

scholarly journals Activity of an A-L-Rhamnosidase Produced by Aspergillus niger During Solid State Fermentation of Coffee Pulp Wastes

2019 ◽  
Vol 4 (1) ◽  
pp. 105-111
Author(s):  
Kahar Muzakhar ◽  
Rudju Winarsa
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Maximum Activity ◽  
Reducing Sugar ◽  
Sugar Production ◽  
Coffee Pulp ◽  
Alkali Extract ◽  
Ph Range ◽  
Hydrolysis Activity

 An α-L-Rhamnosidase released by Aspergillus niger during solid-state fermentation (SSF) using coffee pulp (CP) wastes media has been investigated. The activity of α-L-Rhamnosidase based on reducing sugar production against 2% CP alkali extract substrate in 50 mM acetate buffer pH 5. The maximum activity of α-L-Rham-nosidase was obtained in sixth-day SSF with reducing sugar pro-duction of 13 μg/mL. The enzyme is actively hydrolyzed 0.1% p-ni-trophenyl-α-L-rhamnopyranoside (PNP-Rha) to 95% from initial concentration. Purification using DEAE-Toyopearl 650M increased hydrolysis activity ten times against the substrate, reaching 134 μg/mL of reducing sugar. Optimum enzyme activity at pH 4.5 and 50°C, while stable at pH and temperature in a pH range of 3.5-7 and below 50°C. 

scholarly journals Different Aspergillus niger Strains and Inoculum Levels Affect the Nutritional Composition of Olive Leaves in Solid-state Fermentation

2021 ◽  
Vol 9 (12) ◽  
pp. 2303-2307
Author(s):  
Aydın Altop ◽  
Emrah Güngör ◽  
Güray Erener
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Crude Protein ◽  
Nutritional Composition ◽  
Neutral Detergent Fiber ◽  
Acid Detergent Fiber ◽  
Olive Leaves ◽  
Inoculum Level ◽  
Nitrogen Free Extract ◽  
Extract Content

This study was conducted to investigate the effects of Aspergillus niger strain and inoculum level on the nutritional composition of olive leaves. The experiment had a 2×3 factorial arrangement of treatments with two A. niger strains (ATCC 200345 [A] and ATCC 9142 [B]) and three inoculum levels (104, 106, and 108). Olive leaves were milled to 2 mm and fermented in solid-state by two different A. niger strains and analysed for nutritional composition. Crude protein (CP) was increased linearly as the inoculum level increased. Ether extract (EE) and crude fiber (CF) were decreased linearly in A strain or quadratically in B strain with increased inoculum levels. Crude ash and nitrogen-free extract content did not differ among groups. Strain A increased neutral detergent fiber (NDF) at higher inoculum level, whereas NDF was decreased as inoculum level increased in B strain. The lowest acid detergent fiber (ADF) was obtained from the B strain or 106 inoculum level. The results showed that the effect of two strains on CP and ADF changed similarly with increased inoculum levels. However, two strains affected EE, CF, and NDF content differently with increased inoculum levels. The optimal situations were 108 inoculum level for higher CP, A104 or B104 for higher EE, B106 for lower CF, B106 or B108 for lower NDF, 106 inoculum level or B strain for lower ADF. B strain at 106 inoculation level can be preferred to obtain an average CP and EE content and lower CF, NDF, and ADF content.

Sign in / Sign up

Export Citation Format

Share Document