Physico-chemical and microbiological analyses of fermented corn cob, rice bran and cowpea husk for use in composite rabbit feed.

Department of Animal Nutrition, University of Agriculture, Abeokuta, Nigeria.
Bioresource Technology (Impact Factor: 5.04). 05/2008; 99(6):1816-20. DOI: 10.1016/j.biortech.2007.03.036
Source: PubMed

ABSTRACT An experiment was conducted to evaluate the effect of fermentation on the proximate composition of corn cob, rice bran and cowpea husk for use in composite rabbit feed formulations. The test ingredients were moistened with tap water and allowed to ferment naturally at room temperature. During fermentation, samples of the fermenting materials were extracted at zero, 24 and 48 h for physico-chemical and microbiological analyses using standard procedures. The microorganisms associated with the fermenting materials were identified as Rhizopus oligosporus, Aspergillus oryzae, Aspergillus niger, Rhodotorula, Geotrichum candidum, Candida albicans, and Saccharomyces cerevisiae. Two (R. oligosporus and S. cerevisiae) out of microorganisms present were used as starter cultures to ferment the test ingredients and the fermented products were then analyzed. From the results obtained S. cerevisiae enhanced the protein and fat contents while R. oligosporus was able to degrade the fiber significantly.

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    ABSTRACT: The experiment was conducted to evaluate the fermentation effect with Rhizopus oryzae in the composition of whole rice bran, which was used as substratum for the fermentative procedure in tray bioreactors at 30 °C for 120 h. During the fermentation, samples were withdrawn in different times (0, 24, 48, 72, 96, and 120 h) for physico-chemical determination using standard procedures. Reductions in moisture, fat, phytic acid, and reducing sugars content of rice bran were respectively 24.6%, 40%, 50%, and 60%. The fermented bran presented an increase of 30% in ash content, 50% in fibers, and 40% in proteins. The digestible amino acid determination indicated 27.6% increase in the digestibility of produced proteins.El experimento fue llevado a cabo para evaluar el efecto de la fermentación con Rhizopus oryzae en la composición de salvado de arroz, el cual fue usado como sustrato para el proceso de fermentación en biorreactores de bandeja a 30 °C durante 120 horas. Durante la fermentación, se tomaron muestras en diferentes momentos (0, 24, 48, 72, 96 y 120 h) para su determinación físico-química usando métodos estándar. La reducción en contenido de humedad, grasa, ácido fítico y azúcares reductores del salvado de arroz fueron respectivamente 24,6%, 40%, 50% y 60%. El salvado fermentado presentó un incremento en 30% de contenido de cenizas, 50% de fibras y 40% de proteínas. La determinación de aminoácidos digeribles indicó un aumento de 27,6% en la digestibilidad de proteínas producidas.
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    ABSTRACT: The aim of this study was to evaluate fermented rice bran phospholipids, lipids and fatty acid content in a fermentation solid system with Rhizopus oryzae fungus. For this, aliquots were withdrawn every 24h over 120 h. The content of phospholipids was determined by colorimetric method. Esterified fatty acids were separated by gas chromatography, then identified and quantified. The total lipids from fermented rice bran (FB) decreased from 20.4% to 11.2% in the range between 0 h and 120 h of fermentation while phospholipid contents were increased up to 2.4 mg P g(lipid)(-1). In fermented bran, oleic, palmitic and linoleic acids prevailed, with a decrease in saturated fatty acids (20%) and increase in the unsaturated ones (5%). This study showed that rice bran fermentation with R. oryzae can be applied to the production of phospholipids altering the saturated to unsaturated fatty acid ratio.
    Bioresource Technology 06/2011; 102(17):8335-8. · 5.04 Impact Factor

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