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Protein Enrichment of Irish potato (Solanium tuberosium) peels through Solid Substrate Fermentation by Saccharomyces cerevisiae and Aspergillus Niger
... Among crops Irish potato (Solanum Tuberosum L.) ranks fourth in the world in terms of economic importance after wheat, rice and maize (Tolno et al., 2016). Irish potato also known as "earth apple" is the main root and tuber crop that is grown almost in all parts of the tropical and subtropical area and in warmer areas of the temperate regions (Akintomide et al., 2012). The crop is also known as round potato to distinguish it from sweet potato, and the word "Irish" came because a large proportion of Irish people depended on it for food (Demo et al., 2005). ...
... In terms of food contribution, Irish potato is the most efficient tuber crop consumed by the majority of the population. It contains higher crude protein than any other root and tuber crop because of the low calories and high vitamin C content, (Akintomide et al., 2012). However in spite of the popularity and diverse importance of Irish potato, studies have shown declining in production, in a study by Abdullah et al., (2006) revealed that Irish potatoes are produced on a small scale basis on an average plot size of less than 0.5ha. ...
The study analysed the profitability of Irish potato production in Sardauna Local Government Area of Taraba State, Nigeria. Primary data were collected from 118 Irish potato farmers using purposive and random sampling techniques. The data were analysed using descriptive and inferential statistics. The result of the study revealed that majority (60.1%) of the respondents were in their prime age, 72.1% of the respondents were male and 49.2% were married. Most (94.1%) of the respondents had one form of education or the other while 85.6% of the respondents were small holder farmers. The result on the costs and returns revealed that Irish potato farming in the study area is profitable with a profit of N18, 131.57 per hectare. The return on Naira invested was N 0.18k. This Implies that for every N1 invested, N 0.18k was realised as profit. The result on the input output relationship reveals that seeds, fertilizer and educational level of the respondents were the main variables that have direct relationship with the output of Irish potato production in the study area. The major constraints affecting Irish potato production in the study area were identified as; lack of storage facilities, Problems of pest and diseases, high cost of labour, among others. The study recommend that modern storage techniques and facilities should be made available to the farmers at subsidize rate and there is need for extension agents and other agricultural specialists to visit the study area and proffer solution to the problem of pest and diseases while Irish potato farmers in the study area are encourage to form cooperative societies to enable them access credit facilities without hitch.
... A large amount of potato peels are discarded during processing for chips by many industries. These peels constitute a potential source of livestock feed ingredients [4]. ...
... The crude lipid content was found to be 1.50 %. This value is within the reported literature values of 1.86 % in Dioscorea alata peels [5] and 1.23 % in Solanium tuberosum peels [4]. The peels are IJOART ISSN 2278-7763 ...
The peels of Solanium tuberosum (Irish potatoes) obtained in Bauchi, Bauchi State, Nigeria were analyzed for their proximate and mineral compositions for possible incorporation in animal feed. The results revealed that the peels contained 29.11 ± 0.00 % moisture content, 6.69 ± 0.03 % ash content, 11.59 ± 0.76 % crude protein, 1.50 ± 0.04 % crude lipid, 10.17 ± 0.05 % crude fibre, 40.94 ± 0.88 % available carbohydrate and 212.03 ± 7.64 kcal/100 g metabolisable energy. The results of the mineral composition of sodium (460.00 ± 0.00 mg/100 g), copper (57.10 ± 0.01 mg/100g) and zinc (60.60 ± 0.04 mg/100 g) determined indicated that the peels investigated are good supplements for these elements in the formulation of goat feed. The results also indicated lower concentrations of the other mineral elements: magnesium (53.00 ± 0.00 mg/100 g), iron (2.00 ± 0.00 mg/100 g), calcium (115.00 ± 0.35 mg/100 g), potassium (70.00 ± 0.00 mg/100 g) and phosphorus (130.70 ± 0.04 mg/100 g) such that the levels determined are below the recommended dietary allowance (RDA) for goats and hence needs supplementation for these mineral elements in the preparation of goat feed.
... Fungal fermentation has been identified as an inexpensive tool for increasing the protein level of substrates in a solid media fermentation technique [10]. Solid-state fermentation (SSF) involves the growth of microorganisms on predominantly insoluble substrates, with low moisture content (no free liquid) [11]. ...
... It has been successfully used in the transformation of agricultural wastes such as yam peels [12] and has been exploited for the production of feed from carbohydrate substrates (wastes), which has great potential as animal and livestock feed [13]. The possibility of using fungal strains to upgrade the protein content of cassava products by solid state fermentation has been investigated by several authors [9,10,14,15]. This study is therefore aimed at evaluating the effect of fermentation of cassava variety with selected Rhizopus species at different fermentation time on the protein and cyanide contents of pupuru. ...
Fermentation with micro-fungi has been identified as an inexpensive tool for
increasing the protein level of substrates in a solid media fermentation technique.
This study investigated influence of cassava fermentation using selected
species of Rhizopus (R. oryzae, R. oligosporous and R. nigricans) in an attempt
to enhance its nutritional value. Three cassava varieties namely ‘odongbo’, ‘okoiyawo’
and ‘arubielu’ used were peeled and grated and subsequently inoculated
with single culture and combinations from the three species of Rhizopus at
different fermentation days (2, 4 and 6 days). The fermented mash samples were
subsequently processed into pupuru. All the samples were analysed for their
protein and cyanide contents. With single species of Rhizopus fermentation,
protein content of ‘pupuru’ ranged from 10.20-11.28%. Protein content of 7.94-
11.24% was obtained with combination of the organisms. There was a significant
reduction in the cyanide level which ranged from 0.42-0.80 mgHCN/kg.
... Fungal fermentation has been identified as an inexpensive tool for increasing the protein level of substrates in a solid media fermentation technique [10]. Solid-state fermentation (SSF) involves the growth of microorganisms on predominantly insoluble substrates, with low moisture content (no free liquid) [11]. ...
... It has been successfully used in the transformation of agricultural wastes such as yam peels [12] and has been exploited for the production of feed from carbohydrate substrates (wastes), which has great potential as animal and livestock feed [13]. The possibility of using fungal strains to upgrade the protein content of cassava products by solid state fermentation has been investigated by several authors [9,10,14,15]. This study is therefore aimed at evaluating the effect of fermentation of cassava variety with selected Rhizopus species at different fermentation time on the protein and cyanide contents of pupuru. ...
Fermentation with micro-fungi has been identified as an inexpensive tool for
increasing the protein level of substrates in a solid media fermentation technique.
This study investigated influence of cassava fermentation using selected
species of Rhizopus (R. oryzae, R. oligosporous and R. nigricans) in an attempt
to enhance its nutritional value. Three cassava varieties namely ‘odongbo’, ‘okoiyawo’
and ‘arubielu’ used were peeled and grated and subsequently inoculated
with single culture and combinations from the three species of Rhizopus at
different fermentation days (2, 4 and 6 days). The fermented mash samples were were analysed for their protein and cyanide contents. With single species of Rhizopus fermentation, protein content of ‘pupuru’ ranged from 10.20 -11.28%. Protein content of 7.94-11.24% was obtained with combination of the organisms. There was a significant reduction in the cyanide level which ranged from 0.42-0.80 mgHCN/kg.
Keywords: Cassava, Rhizopus, fermentation, pupuru, protein, cyanoglucosides
... This study has proved the potential of fermented peels as a good source of cheap protein-enriched feed for livestock [105]. Another study has also reported an increase in the crude protein content of up to 13.62% of the fermented PPW from the addition of S. cerevisiae and A. niger, and therefore, fermented PPW could be used as a good source of cheap protein-enriched feed [106]. Our study has recorded high values of carbohydrate content, i.e., 82.18 and 61.79%; therefore, PPW can be used as an attractive feedstock and cheap animal feed supplement. ...
The present work focuses on the utilization of potato peel waste for the production of bioethanol. In the present study, extensive screening was undertaken to isolate amylolytic and cellulolytic microbes using starchy biomass. After confirming the chemical composition of potato peel waste (PPW), several trials were performed to enhance the amylase and cellulase production from Bacillus subtilis to hydrolyze the PPW in submerged fermentation. Optimization of physical parameters was performed using both commercial and indigenous media from enzymatically hydrolyzed PPW. Different routes of various combinations were designed to enhance bioethanol production. The maximum ethanol titer of 0.50% and 0.41% was recorded in Route B and A, i.e., separate saccharification and ethanol fermentation and consolidated fermentation. Simultaneous saccharification and fermentation (SSF) also measured a good ethanol yield of 0.46%. The fermented residual cake was checked for nutritional components and showed a high content of protein and amino acids because of the addition of unicellular yeasts. This cake can be utilized as an animal feed supplement.
... The comparatively lower protein contents of unsterilized watermelon rind wastes may be attributed to (i) the antibiosis effect of the presence of other spoilage microbes in the unsterilized substrates such that the test fungi were inhibited in their ability to fully utilize the complex carbohydrates to synthesize proteins [24], and (ii) the presence of ANFs in the unsterilized substrates that inhibit nutrient availability and digestibility in the test fungi [8]. Our findings agree with other reports and affirm the potential of microbial biotechnology in the valorization of agro-based residues into useful products [31,32,[38][39][40][41][42]. Abdel-Mageed et al. [43], Jagessar and Lynch [44] and Mohamed et al. [45], through fermentation, valorized watermelon rind to produce enzymes and ethanol. ...
... Tingginya kandungan protein setelah fermentasi disebabkan oleh pertumbuhan mikroba, yang menyumbangkan protein lebih banyak ke dalam substrat karena sel mikroba mengandung protein yang cukup tinggi yaitu 40 -50%. Peningkatan kandungan protein setelah fermentasi ini dapat dikatakan sebagai proses "protein encrihment" yang berarti proses pengayaan protein dari mikroorganisme tertentu proses ini sama dengan pada pembuatan protein sel tunggal antara sel mikroba yang tumbuh dengan sisa substratnya tidak dipisahkan (Rusli 2011;Akintomide & Antai 2012). ...
... Fungi, "Generally Regarded As Safe" (GRAS), because they do not usually produce metabolites of human health hazard, are important for application in solid-state fermentation, as a result of their traditional role in fermentation, and improvement of nutritional value of foods (Nasseri et al., 2011;Aruna et al., 2017). Studies have shown the potential for peels of some agro-industrial produce as suitable substrates for valueaddition through solid-state fermentation using non-toxic fungi which fall into the category of GRAS (Iyayi & Losel, 2001;Akintomide & Antai, 2012;Dawish et al., 2012;Ezekiel & Aworh, 2013;Azam et al., 2014;Aruna et al., 2018;Maxwell et al., 2019). Few studies have focused on yam peels in the West African sub-region (Aruna et al., 2017;Aruna et al., 2018). ...
This study assessed the protein enrichment of sterilized and non-sterilised yam peels substrates fermented for 21 days at 25°C with mono- and co-cultures of Aspergillus niger and Trichoderma viride. Yam substrates were harvested at 0, 7, 14, and 21 days intervals for protein content and other chemical composition analyses. Results showed an overall percentage increase in protein contents of sterilised yam peels by 71.80% for A. niger, 58.03% for T. viride, and 80.60% for co-culture of A. niger and T. viride. Protein contents in non-sterilised yam peels increased by 113.30%, 95.00%, and 96.45% for A. niger, T. viride and co-culture of the test fungi, respectively. The significantly (p ≤ 0.05) higher protein contents of the fermented, non-sterilised yam peels suggest possible successional microbial colonization of the substrate, and their combined, cumulative contributions to protein enhancement, unlike the sterilised yam peels. Ash content significantly (p ≤ 0.05) increased in both sterilised and non-sterilised yam peels. These findings underscore the fact that, through fungal bioprocessing, protein contents of yam peels can be significantly enriched for value-addition. The practical implications of the findings are discussed
... substances like enzymes and nucleic acid has been documented [7]. The increment of crude protein observed under the presence of bacteria might be due to the increasing of biomass of with higher level of inoculum [27]. The inoculated bacteria might convert some waste protein or other nitrogenous compounds available in the environment into cell protein for microbial mass production [28]. ...
... Solanum tuberoum is the fourth largest yielding crop plant in the world, producing nearly 300 million metric tons of tubers per annum (Jones et al., 1986). The potato peels contain 1-4% protein (Akintomide and Antai, 2012). A large amount of potato peels are discarded during processing for hips by many industries. ...
The present study was designed to prepare a novel tyrosinase inhibitory peptides from Solunum tuberosum (potato) peels (by-product of potato processing). Isolated protein was hydrolyzed by immobilized lettuce protease at pH 10 to produce a potato hydrolysate (peptides) with the highest tyrosinase inhibitory activity than that of the parent protein. For maximum production of peptides, hydrolysis process including incubation temperature and protein concentration per reaction mixture was optimized. Separation of potato hydrolysate by ultrafiltration provides three fractions (F1, F2 and F3) of which F1 (< 10 KDa) showed the strongest tyrosinase inhibitory potency (12.07 + 0.0 µg KE/µg peptides). F1 was further fractionation by three reverse phase-high performance liquid chromatography (RE-HPLC) to a finally single tyrosinase inhibitory peak. Collected peak (potato tyrosinase inhibitor) was further analyzed using HPSEXC chromatography confirmed its purity with molecular weight 485.98 kDa. It had superior tyrosinase (diphenolase) inhibitory potency compared to those of the original protein (990.44 µg KE/µg peptides). The Km and Vmax values of tyrosinase activity towards L-DOPA in presence of potato inhibitor decreased with increased the tyrosinase concentrations. The kinetic studies revealed that potato inhibitor defined as uncompetitive type. The results of this study suggested that potato peels are a good source of natural tyrosinase inhibitory peptides which exhibit therapeutic potential for curing or preventing some diseases.
... Under the presence of Afifella marina, the maximum crude protein of vegetable waste biomass recorded on day 6 increased to 22.6% from initial value. The increment of crude protein observed under the presence of bacteria might be due to the increasing of biomass of Afifella marina [13]. The inoculated bacteria might convert some vegetable protein or other nitrogenous compounds available in the environment into cell protein for microbial mass production [14]. ...
... A lot of potato peels are discarded during processing for chips by many industries and the major limitation in the use of potato peels for livestock feeding is its low protein content [27]. Potato peels have been widely used for biogas production, lactic acid extraction, phenolic acids extraction, and ultrasonic extraction of steroidal alkaloids [28]. ...
... The yeast S. cerevisiae demonstrated the best ability to enrich the peel mash in four days. The peels when fermented with S. cerevisiae had an improvement to18.62% 4 . This implied that yeast had significant (P< 0.05) effect on the protein content. ...
... The result showed 11.61% crude protein (CP), 8.01% crude fibre (CF) and 2.05% ether extract (EE).While ash and nitrogen free extracts were 6.21 and 72.08% respectively. All the proximate constituents measured in this study were higher than the values reported by (Akintomide and Antai, 2012) for unfermented Irish potatoes peel. Variations in the nutrient composition could be as a result of environmental factors such as season when the peel was collected and processing methods. ...
s 56 days study was conducted to investigate the effect of feeding sundried Irish potato peel meals (SIPM) on the growth performance and economic analysis of mixed breeds of weaner rabbits aged between six to seven weeks. Thirty (30) weaner rabbits were randomly allotted to five dietary treatments with six rabbits per treatment. Five experimental diets were compounded using sundried Irish potatoes peel (SIPM) to replace maize at 0.00, 25.00, 50.00, 75.00 and 100.00% which were designated as diet T1, T2, T3, T4 and T5 respectively .The result showed that the growth parameters were significantly (P<0.05) different among the treatment groups except mean initial body weight and FCR were not significantly (P>0.05) different. The final body weight of rabbits fed T5 diet (100%) sun dried Irish potatoes peel meal) was significantly (P< 0.05) higher. However, the lowest final body weight was obtained in rabbits fed T1 (0.00% sun dried Irish potatoes peel meal) diet. The cost per kg gain also declined from N 127.11 in T2 (25% maize) to N 83.21 in T5 (100% sundried Irish potato peel meal). T5 also showed the best cost per kg weight gain. The study showed that sundried Irish potato peel meals can replace maize up to 100% as energy source for growing rabbits without adverse effect on performance.
Agricultural and industrial activities around the world lead to the production of large quantities of agro-industrial wastes (e.g., peels of cassava, pineapple, plantain, banana, and yam, as well as rice husks, rice bran , corn husks, corn cobs, palm kernel cake, soybean meal, wheat bran, etc.). These agro-industrial wastes are discarded indiscriminately, thereby polluting the environment and becoming hazardous to human and animal health. Solid-state fermentation (SSF), a microbial fermentation process, is a viable, efficient approach that transforms discarded agro-industrial wastes into a plethora of useful value-added bioproducts. There is growing interest in the application of SSF in valorizing agro-industrial wastes for the production of fermented, protein-rich animal feed within the livestock industry. SSF reduces anti-nutritional factors whose presence hinders the digestibility and bioavailability of nutrients in agro-industrial wastes. Thus, the application of SSF improves the nutrient contents and quality of valorized agro-industrial wastes as animal feed. Fermented animal feed production may be safer, cheaper and enhance the overall growth performance and health of animals. SSF, therefore, as a strategic approach in a circular bioeconomy, presents economic and practical advantages that guarantee efficient recycling and valorization of agro-industrial wastes that ameliorate environmental pollution. This paper reviews the status of global and local Ghanaian biotransformation and valorization of agro-industrial wastes through SSF for the production of nutrient-rich animal feed.
This paper reviews the pertinent literature from 1970 to 2020 and presents a bibliometric analysis of research trends in the application of solid-state fermentation in the bioprocessing of agro-industrial wastes. A total 5630 publications of studies on solid-state fermentation that comprised of 5208 articles (92.50%), 340 book chapters (6.04%), 39 preprints (0.69%), 32 proceedings (0.56%), 8 edited books (0.14%) and 3 monographs (0.05%) were retrieved from Dimensions database. A review of the literature indicated that (i) fermentation of solid substrates is variously defined in the literature over the past 50 years, where “solid-state fermentation” is the most dominant research term used, and (ii) key products derived from the valorization of agro-industrial wastes through solid-state fermentation include, among others, enzymes, antioxidants, animal feed, biofuel, organic acids, biosurfactants, etc. Bibliometric analyses with VOSviewer revealed an astronomic increase in publications between 2000 and 2020, and further elucidated the most frequently explored core research topics, the most highly cited publications and authors, and countries/regions with the highest number of citations. The most cited publication between 2010 and 2020 had 382 citations compared to 725 citations for the most cited publication from 1970 to 2020. Ashok Pandey from India was the most published and cited author with 123 publications and 8,613 citations respectively; whereas Bioresource Technology was the most published and cited journal with 233 publications and 12,394 citations. Countries with the most publications and citations are Brazil, France, India, and Mexico. These findings suggest that research in the application of solid-state fermentation for bioprocessing of agro-industrial wastes has gained prominence over the past 50 years. Future perspectives and implications are discussed.
In the current study, probiotic yeast strain, Saccharomyces cerevisiae AKP1 was assessed for its potential as a starter culture in multi-grain (rice, pulses, and soybean, 3:1:1) substrates fermentation. The impact of fermentation of multi-grain-based food on proximate composition, antinutrients, and antioxidants was evaluated. Fermented product showed significant increments (P <.05) in protein (13.6%) and fiber (1.8%) content. Moreover, the rapidly digestible starch (27.5%) and resistant starch (15.0%) levels were found to increase significantly (P <.05) while the slowly digestible starch level decreased (87.7%) in the fermented food sample. After 4 days of fermentation, total phenolic and total flavonoid contents increased by 83.0% and 69.8%, respectively, with a greater antioxidant potential of 85.9%. The fermented food sample showed a significant reduction in the phytate (64.5%) and trypsin inhibitor activity (19.9%) (P <.05) with a substantial increase in phytase level (P <.05). Fourier transform infrared spectroscopy clearly revealed the alteration of physico-chemical properties during fermentation with S. cerevisiae AKP1. Gas chromatography–mass spectrometry analysis detected the presence of 38 volatile compounds in the fermented food material with the prevalence of fatty acids such as palmitic acid, linoleic acid, among others; alcohols such as isoamyl alcohol, 2,3-butanediol, among others; and esters such as ethyl-2-methylbutanoate. Thus, probiotic yeast S. cerevisiae AKP1 could improve the dietary and functional characteristics of multi-grain substrates and could be regarded as a potential starter for multi-grain substrates fermentation.
Comparative studies were carried out on the ability of pure strain of Rhizopus oryzae and Saccharomyces cerevisae to alter the nutritional quality of cassava flour produced from low- and medium-cyanide variety of cassava tuber. Low- and medium-cyanide variety of cassava tubers were collected from International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. These tubers were washed, peeled, grated and aseptically inoculated with pure strains of R. oryzae and S. cerevisae in nutrient solution, independently, before allowing them to ferment aerobically for 3 days. The fermented mash was subsequently dried and milled into cassava flour. Subsequently, the proximate, mineral and the anti-nutrient composition of the cassava flour were determined. The results of the study revealed that the unfermented flour from low-cyanide cassava variety had higher protein, fibre, ash, fat, Ca, Na and K contents, while those produced from medium-cyanide variety, had higher anti-nutrient (tannin, cyanide and phytate), Zn, Mg and Fe contents. However, solid substrate fermentation of the cassava mash using R. oryzae and S. cerevisae, independently, caused a significant (P < 0.05) increase in the protein and fat content. The nutrient enrichment was significantly higher (P < 0.05) in flour produced from low-cyanide cassava variety. In addition, S. cerevisae fermentation brought about a higher increase in the nutrient content than R. oryzae fermentation. Conversely, fermentation of the cassava caused a significant decrease (P < 0.05) in the anti-nutrient content of the flour; although, the level of decrease was more in the flour produced from low-cyanide variety than medium-cyanide variety. Nevertheless, there was no significant difference (P>0.05) in the ability of the fungi to decrease the anti-nutrient (except phytate) of the cassava flour. Furthermore, micro-fungi fermentation did not cause a significant change (P > 0.05) in mineral content (except Mg and K) of the fermented cassava flour. Therefore, unfermented cassava flour produced from low-cyanide cassava tubers had high nutrient composition and low anti-nutrient content, and more susceptible to micro-fungi nutrient enrichment and detoxification than medium-cyanide variety. Furthermore, S. cerevisae was more efficient in the nutrient enrichment of the cassava flour than R. oryzae.
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