• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. Pakistan Journal of Nutrition
  2. Vol 8 (4), 2009
  3. 487-490
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

Pakistan Journal of Nutrition

Year: 2009 | Volume: 8 | Issue: 4 | Page No.: 487-490
DOI: 10.3923/pjn.2009.487.490

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 741

Search


Authors


Nuraini

Country: Indonesia

Sabrina

Country: Indonesia

Suslina A. Latif

Country: Indonesia

Keywords


  • B carotene and Neurospora crassa
  • nitrogen source
  • Tapioca by product
  • Fermentation
Research Article

Improving the Quality of Tapioca by Product Through Fermentation by Neurospora crassa to Produce β Carotene Rich Feed

Nuraini, Sabrina and Suslina A. Latif
An experiment was conducted to improve the nutrient content of tapioca by product to produce β carotene rich feed as alternative poultry feed through fermentation by using carotenogenic fungi (Neurospora crassa) as inoculums. The experiment was determination of substrate composition (carbon source and nitrogen source) based on nutrient quality and quantity of these fermented products. The study was conducted in experimental methods, using the completely randomize design in factorial with 2 treatment were : 1. A factor, ( tapioca by product as carbon source with nitrogen sources: A 1 = tapioca by product+tofu waste, A 2 = tapioca by product + palm kernel cake and A 3 = tapioca by product + rice bran. 2. B factor (Percentage of composition of carbon source with nitrogen source), B 1 = 90% : 10%, B 2 = 80% : 20%, B 3 = 70% : 30% and 60% : 40%). Results of study showed that optimum substrate composition of the fermentation by Neurospora crassa was the mixture 60% tapioca by product with 40% tofu waste. This conditions can increase β carotene and crude protein and also decrease crude fiber which made the nutritional value of the product based on dry-substance was 295.16 μg/g, β carotene 20.44% crude protein, 2.75% crude fat, 11.96% crude fiber, 0.24% calcium, 0.17% phosphor, metabolic energy 2677 Kcal/kg, 67.05% nitrogen retention and 35.44% fiber digestion.
PDF Fulltext XML References Citation

How to cite this article

Nuraini, Sabrina and Suslina A. Latif, 2009. Improving the Quality of Tapioca by Product Through Fermentation by Neurospora crassa to Produce β Carotene Rich Feed. Pakistan Journal of Nutrition, 8: 487-490.

DOI: 10.3923/pjn.2009.487.490

URL: https://scialert.net/abstract/?doi=pjn.2009.487.490

Related Articles

Marigold Flower Extract as a Feed Additive in the Poultry Diet: Effects on Laying Quail Performance and Egg Quality
Effect of Fermented Sauropus androgynus Leaves on Meat Composition, Amino Acid and Fatty Acid Compositions in Broiler Chickens
Improving the Nutrient Quality of Durian (Durio zibethinus) Fruit Waste Through Fermentation by Using Phanerochaete chrysosporium and Neurospora crassa for Poultry Diet
Fermented Product by Monascus purpureus in Poultry Diet: Effects on Laying Performance and Egg Quality

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved