scholarly journals Gibberellic Acid Production by Fusarium moniliforme and Aspergillus niger Using Submerged Fermentation of Banana Peel

2018 ◽  
Vol 10 (1) ◽  
pp. 60-67 ◽  
Author(s):  
Patricia F. OMOJASOLA ◽  
Damola O. ADEJORO
Keyword(s):  
Aspergillus Niger ◽  
Gibberellic Acid ◽  
Substrate Concentration ◽  
Fusarium Moniliforme ◽  
Value Added ◽  
Proximate Analysis ◽  
Inoculum Size ◽  
Banana Peel ◽  
Crude Fibre ◽  
Fermentation Time

The present study aimed to produce gibberellic acid through fermentation using banana (Musa sapientum) peel waste as substrate. Banana peel, a domestic and industrial waste, constitutes a potential source of cheap fermentable substrate for the production of other value-added products. Fusarium moniliforme ATCC 10052 and Aspergillus niger CBS 513.88 were used as fermenting organisms. The substrate was dried, ground and its proximate composition determined. The powdered substrate was added to a modified CzapekDox broth (a semisynthetic medium), with Carboxyl methylcellulose (CMC) as control. The fermentation conditions were: pH 5.5; inoculum size 1% (5 × 105 spores/mL F. moniliforme) (2 × 106 spores/mL A. niger); substrate concentration 2 g; temperature 25 ± 2 oC; fermentation time 7 days. The fermentation was optimized by varying pH, inoculum size, substrate concentration and fermentation time. The extracted GA was subjected to infra-red spectroscopy using FT-IR. The parameters which gave the highest GA yields were thereafter combined in a single fermentation. The results of proximate analysis of banana peel substrate revealed 8.65% moisture, 9.54% protein, 5.40% lipids, 11.45% ash, 22.34% crude fibre, and 42.62% carbohydrate. The GA yields of 13.55 g/L and 12.44 g/L were produced from the banana peel substrate and 3.62 and 2.61 g/L from the CMC control by F. moniliforme and A. niger respectively. Under optimized conditions, F. moniliforme produced 17.48 g/L GA, while A. niger produced 13.50 g/L. Extracted GA was similar to standard GA sample and the present results support the potential use of banana peel for fermentative GA production.

scholarly journals Production of gluconic acid by fungal species isolated from soil in Keffi, Nigeria

2021 ◽  
Vol 11 (3) ◽  
pp. 382-390
Author(s):  
Makwin Danladi Makut ◽  
Chioma Deborah Nzeduru ◽  
Ike Kenneth Ekeleme ◽  
Jibril Egwu Owuna ◽  
Obuneme Smart Obiekezeie
Keyword(s):  
Aspergillus Niger ◽  
Substrate Concentration ◽  
Gluconic Acid ◽  
Fusarium Moniliforme ◽  
Fungal Species ◽  
Isolation And Identification ◽  
Great Ability ◽  
Fermentation Time ◽  
Fungal Isolates ◽  
Microbiological Methods

This investigation aimed at production of gluconic acid by fungal species isolated from soil in Keffi. Standard microbiological methods were employed for isolation and identification of the fungal isolates. The yields of gluconic acid produced by the different isolates of the fungi were determined using gas chromatograph and mass Spectrometry. The occurrence of fungi showed that Rhizopus oryzae was 100%, Aspergillus carneus was 75.0%, Aspergillus niger was 75.0% and Aspergillus terreus was 100% while Trichoderma viride was 25.0% and Fusarium moniliforme was 25.0%. The result further demonstrated that three species of the fungal isolates Aspergillus niger, Aspergillus carneus and Fusarium moniliforme were found to produce gluconic acid. Screening for gluconic acid production showed that Aspergillus carneus isolated from locations As1, Cs1 and Cs2, Aspergillus niger isolated from locations Bs1, Bs2 and Cs4 were able to produce gluconic acid. Result of effect of temperature, pH, substrate concentration and fermentation time on production of gluconic acid showed that Aspergillus niger Bs2 produced highest amount of gluconic acid at 28oC, similarly highest amount for gluconic acid produced by Aspergillus carneus As1 was at 28oC, whereas Fusarium moniliforme Bs4 produced highest at 30OC. pH 6.5 was found to the best optima pH for production of both gluconic acid for the fungi studied namely Aspergillus niger Bs2 and Aspergillus carneus As1 and Fusarium moniliforme Bs4 produced highest gluconic acid at pH 5.5. The substrate concentration showed highest production of gluconic acid was produced by Aspergillus niger Bs2 at substrate concentration of 25%. Aspergillus carneus As1 produced highest at substrate concentration of 20% and Fusarium moniliforme Bs4 produced highest at substrate concentration of 20%. The fermentation time showed highest production of gluconic acid by Aspergillus niger Bs2 and Aspergillus carneus As1 was after 144 hours whereas F. moniliforme Bs4 produced gluconic acid after 120hrs respectively. The fungi species isolated from soil in keffi revealed great ability in production of gluconic acid.

scholarly journals Physicochemical properties of banana peel powder in functional food products

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 209-215
Author(s):  
Z. Mohd Dom ◽  
L. Mujianto ◽  
A. Azhar ◽  
S. Masaudin ◽  
R. Samsudin
Keyword(s):  
Value Added ◽  
Food Products ◽  
High Water ◽  
Proximate Analysis ◽  
Mean Value ◽  
Water Holding Capacity ◽  
Banana Peel ◽  
Crude Fibre ◽  
Banana Peel Powder ◽  
Water Holding

Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.

scholarly journals Optimization of the production of xylanases in corncob-based media by Aspergillus niger and Trichoderma longibrachiatum using Taguchi approach

2019 ◽  
Vol 63 (1) ◽  
pp. 51-58 ◽  
Author(s):  
Joseph Adetunji Elegbede ◽  
Agbaje Lateef
Keyword(s):  
Aspergillus Niger ◽  
Substrate Concentration ◽  
Agricultural Waste ◽  
Enzyme Synthesis ◽  
Inoculum Size ◽  
Substantial Variation ◽  
Fermentation Time ◽  
Trichoderma Longibrachiatum ◽  
Fermentation Parameters ◽  
The Impact

Xylanases are important in producing several commercially valued bioproducts. In this study, xylanases were produced by Aspergillus niger L3 and Trichoderma longibrachiatum L2 using corncob, an agricultural waste, as sole carbon source. The impact of important fermentation parameters at individual and interactive levels were studied using Taguchi L9 orthogonal array. Substantial variation in enzyme synthesis was observed among designated factor levels. The optimal conditions to produce xylanases were 20% inoculum size, 24 h fermentation time, substrate concentration of 15 g/l at pH 5.5 for A. niger L3; and inoculum size 12.5%, 72 h fermentation time, substrate concentration of 15 g/l at pH 5.5 for T. longibrachiatum L2. Validation of outcomes of the optimal combination of parameters resulted in a significant improvement of approximately 208.09 and 192.59% in the yield of xylanase by A. niger L3 (28.69 to 88.39 U/ml) and T. longibrachiatum L2 (22.13 to 64.75 U/ml), respectively. The study therefore established the optimal valorization of corncob to produce xylanase by the fungal isolates.

scholarly journals Improvement of the Quality of Ginkgo biloba Leaves Fermented by Eurotium cristatum as High Value-Added Feed

Processes ◽  
2019 ◽  
Vol 7 (9) ◽  
pp. 627
Author(s):  
Minmin Zou ◽  
Xiaohan Guo ◽  
Yan Huang ◽  
Fuliang Cao ◽  
Erzheng Su ◽  
...  
Keyword(s):  
Ginkgo Biloba ◽  
Value Added ◽  
Inoculum Size ◽  
Bioactive Substances ◽  
Fermentation Time ◽  
Nutrient Changes ◽  
Unpleasant Smell ◽  
Optimal Medium ◽  
Ginkgolic Acids

Ginkgo biloba leaves are well known for their high content of nutrients and bioactive substances. However, unpleasant smell and a small number of ginkgolic acids greatly reduce the utilization of the leaves. In this work, solid-state fermentation of G. biloba leaves using Eurotium cristatum was studied by investigation of the nutrient changes and its feasibility as a functional feed. E. cristatum could grow on pure G. biloba leaves and the addition of excipients could significantly improve the growth of E. cristatum. The optimal medium was with 10% (w/w) of whole G. biloba seeds and the optimized water content, pH, inoculum size and fermentation time were 45% (w/w), 4.5, 4.76 × 107 CFU/100 g wet medium, and eight days, respectively. Under the optimal conditions, the spore number increased by about 40 times. The content of flavonoids was greatly increased by 118.6%, and the protein and polyprenyl acetates (PPAs) were increased by 64.9% and 10.6%, respectively. The ginkgolic acids, lignin, and cellulose were decreased by 52.4%, 38.5%, and 20.1% than before, respectively. Furthermore, the fermented G. biloba leaves showed higher antioxidant activity and held more aroma substances. Thus, G. biloba leaves fermented by E. cristatum have potential as s high value-added feed. This is the first investigation of E. cristatum fermentation on ginkgo leaves, which will facilitate the use of ginkgo leaves in the feed industry.

scholarly journals Studies on Fungi Isolated From Dioscorea rotundata (YAM) Collected From Open Markets in Lagos Nigeria

2014 ◽  
Vol 3 (3) ◽  
pp. 139-147
Author(s):  
Adeogun O. Oluwagbenga ◽  
Adekunle A. Adedotun ◽  
Samuel O. Temitope ◽  
Ebabhi A. Margaret
Keyword(s):  
Aspergillus Niger ◽  
Macrophomina Phaseolina ◽  
Proximate Analysis ◽  
Crude Fibre ◽  
Dioscorea Rotundata ◽  
Gradual Reduction ◽  
Post Harvest ◽  
Fungal Isolates ◽  
Lagos State ◽  
Open Markets

Healthy and diseased white yams tubers (Dioscorea rotundata) were collected from three different open markets in Lagos State. Fungi were isolated from the yam twice monthly for three months. The fungi isolated were identified as Aspergillus niger, Aspergillus flavus, Mucor racemosa, Botryodiplodia thoebromae and Macrophomina phaseolina. A. niger and A. flavus were found to be the most prevalent fungi isolates while the occurrence of B. thoebromae, M. phaseolina and Mucor racemosa were less prevalent. Selected fungicides (Captan, Dithane M45, Difolatan and Benlate) were assayed against the fungal isolates. Captan and Dithane showed the highest inhibitory activity against all the isolates. The proximate analysis revealed the real gradual reduction in ash, lipid and crude fibre contents in the diseased yam tubers with reference to healthy yam except protein and moisture that had an insignificant increase in the diseased yam. The results highlight the potential of the fungicides for post-harvest preservation of Dioscorea rotundata in which the viability has been reduced because of post-harvest losses.

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 Development of a High Value Nutritious Baking Flour from Dried Ripe Banana Peels

2019 ◽  
pp. 1-7
Author(s):  
M. W. Mugo ◽  
L. G. Njue
Keyword(s):  
Dietary Fibre ◽  
Crude Protein ◽  
Initial Temperature ◽  
Proximate Analysis ◽  
Banana Peel ◽  
Organoleptic Properties ◽  
Crude Fibre ◽  
Total Dietary Fibre ◽  
Hedonic Scale ◽  
Different Levels

Background: During processing of banana, peels are discarded which are valuable source of potassium, dietary fiber with percentages up to 40-50% protein, 8-11% lipids, and 2.2- 10.9% fatty acids. Therefore a high value nutrition baking flour can be made using dried ripe banana peels and reduce disposal of the banana peel. Objective: This study was conducted to develop a high value nutritious baking flour from dried banana peels. Methods: Ripe banana peels were treated with steam blanching at 57 0C for 12 hours to prevent enzymetic discoloration. The peels were then cut into small pieces of 1cm in thickness for easier drying and placed on trays. They were then placed in a preheated dehydrator. The initial temperature set was a 62ºC for 12 hours. The temperature was reduced to 57 0C after 12 hours making it a total of 24 hours for drying banana peels completely. The dried banana peels were crushed into fine flour using sterile mortar and pestle. Banana peel flour obtained was incorporated in whole meal flour formulation at four different levels as 0, 10, 20, and 30 %.. Sensory evaluation was done by assessing the organoleptic properties on over all acceptability using a nine- point Hedonic scale. Proximate analysis in percentage was carried out on the following parameters; moisture content, carbohydrate, protein, lipid, Ash crude fibre, ntioxidant (Vitamin C) and total dietary fibre. Results: Whole meal cake with 20% banana peel flour was found to be the most accepted formulation. It had good physical characteristics. Proximate composition results of 20 % ripe banana peel flour were as follows: Moisture-17.2±0.05%, Crude protein- 5.5±0.01%, Crude fibre- 19.2±0.01%, Ash 8.8±0.02% and Carbohydrates- 14.6±0.01%., Lipids 1.5±0.01, Vitamin C91.30±0.01  and total dietary fibre 20.14±0.01 for 20% banana peels flour. Conclusion: Ripe banana peel flour has potentials to be added in to patent baking flour to make healthy food products.

Optimization of Process Variables for Amylase Production Using Agro Residual Wastes by Taguchi Methodology

2010 ◽  
Vol 5 (1) ◽  
Author(s):  
Mohandas Bhat S. ◽  
A. Prabhakar ◽  
Rama Koteswara Rao R ◽  
Madhu G. M.
Keyword(s):  
Value Added ◽  
Inoculum Size ◽  
Banana Peel ◽  
Industrial Biotechnology ◽  
Taguchi Methodology ◽  
Process Variables ◽  
Carbon And Nitrogen ◽  
Amylase Production ◽  
Predicted Values ◽  
Experimental Values

Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as banana peel and corn pith as a substrate for many biochemical reactions. Due to their rich organic nature, they can serve as an ideal substrate for the production of value added products like alpha amylases. In the present work, an attempt was made to optimize different process variables by Taguchi methodology for the production of amylase using banana peel and corn pith by Bacillus subtilis. The orthogonal array design of the experiment was used to study the effects of carbon and nitrogen source, pH, temperature, inoculum size, and incubation time on amylase production. The predicted values of amylase activity by Taguchi S/N ratio methodology were 1799 U/ml for banana peel and 671 U/ml for corn pith. The measured amylase activities at optimal conditions by experimental runs were 1580 U/ml for banana peel and 530.32 U/ml for corn pith, respectively. After ignoring minor effects the deviation between the predicted and measured were further reduced. The predicted results are in good agreement with the experimental values.

Effects of dietary oil palm, plantain and Calopogonium spp. leaves on performance and sensory values of rabbit meat

2020 ◽  
Vol 18 (1) ◽  
pp. 77-89
Author(s):  
J.N. Ingweye ◽  
J. Mfon ◽  
G.A. Kalio ◽  
F.I. Ologbose
Keyword(s):  
Oil Palm ◽  
Proximate Analysis ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Feed Conversion ◽  
Crude Fibre ◽  
Fixed Amount ◽  
Significant Difference ◽  
Weight Gains ◽  
Better Than

Performance and organoleptic indices of rabbits fed plantain, oil palm and calopogonium leaves was assessed using 48, eight weeks old bucks. They were allotted to four groups of 12 animals and three replicates of four animals each. Group A (control) was fed calopogonium leaf while groups B, C, and D were fed plantain leaf, oil palm leaf, and 50% oil palm + 50% plantain leaves, respectively. Animals consumed fixed amount of commercial pellets while forages and water were given ad libitum. Completely randomized design, one-way analysis of variance was used. Proximate analysis of pellets and forages as well as feed intake, weight gain and feed conversion ratio were assessed. At the end of the experiment, meat from one rabbit per treatment was used for sensory evaluation by 20 semi-trained panelists using 7-point hedonic scale. Data were analyzed using SPSS software. Significant means were separated using Least Significant Difference. Crude protein, crude fibre, ether extract, nitrogen free extract and ash contents of the leaves ranged from 25.11±1.50 (calopogonium) to 4.90±0.92 (oil palm), 38.40±2.12 (oil palm) to 15.38±0.07 (plantain), 9.71±0.01 (plantain) to 2.30±0.01 (oil palm), 47.80±0.56 (oil palm) to 32.27±0.02 (calopogonium) and 11.93±0.02 (plantain) to 2.99±0.01 (oil palm), respectively. Groups A and B had the highest (p<0.05) final weight and weight gains while groups A, B and C had the highest (p<0.05) forage intake. Feed conversion ratios of groups A and B were better (lower) than others. Forages had no effect on meat colour and texture. Groups B and D meats tasted better than others. Group D meat aroma was better than those fed single forages. Meats from groups C and D were the juiciest while meats from groups A, C and D were the most acceptable. Consideration of final weights, weight gains, feed conversion ratio and taste of meat would require that plantain leaves be used to feed meat rabbits. Keywords: Organoleptic indices, Dry season feeding, Forage

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