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Research Journal of Microbiology
  Year: 2007 | Volume: 2 | Issue: 2 | Page No.: 117-124
 
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Increasing the Nutritional Value of Plantain Wastes by the Activities of Fungi Using the Solid State Fermentation Technique

B.J. Akinyele and O. Agbro

Abstract:
Ripe Plantain Peels (RPP) and Unripe Plantain Peels (UPP) were subjected to solid state fermentation using pure cultures of three fungal isolates, namely Aspergillus niger, A. flavus and Penicillium sp. After seven days of fermentation A. niger, A. flavus and Penicillium sp. increased the crude protein content of both UPP and RPP by 34, 30.3, 2.3 and 9.5, 4.5, 4.0%, respectively. Though the UPP fermented with Penicillium sp. showed the least percentage increase in the crude protein content after seven days of fermentation, it recorded the highest percentage increase (39.8%) when fermentation was allowed to continue for 21 days. Except in the RPP fermented with A. niger, the sugar content of the wastes also showed an increase after seven days of fermentation with the RPP fermented with A. flavus recording the highest percentage increase of 142.6%. There was a corresponding reduction in the cellulose content of both UPP and RPP with the RPP fermented with A. niger showing the highest percentage reduction of 300%. Available information reveals that the nutritional value of plantain peels is increased by fermentation using A. niger, A. flavus and Penicillium sp.
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How to cite this article:

B.J. Akinyele and O. Agbro, 2007. Increasing the Nutritional Value of Plantain Wastes by the Activities of Fungi Using the Solid State Fermentation Technique . Research Journal of Microbiology, 2: 117-124.

URL: https://scialert.net/abstract/?doi=jm.2007.117.124

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