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| Comparisons of Nutrient Contents and Nutritional Values of Palm Kernel Cake Fermented by Using Different Fungi |
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Yose Rizal,
Nuraini ,
Mirnawati and Maria Endo Mahata |
Abstract:
An experiment has been conducted to compare the nutrient contents and nutritional
values of palm kernel cake (PKC) from different fermentation processes. This
experiment was designed in a Completely Randomized Design (CRD) with six treatments
and five replicates. Treatments were A = unfermented PKC (control), B = fermented
PKC with Neurospora crassa, C = fermented PKC with Penicillium sp.,
D = fermented PKC with Trichoderma harzianum, E = fermented PKC with
Aspergillus niger and F = fermented PKC with Aspergillus niger+humic
acid. Measured variables were nutrient contents (crude protein, crude fiber
and ether extract) and nutritional values (nitrogen retention, crude fiber digestibility
and metabolizable energy) of fermented and unfermented PKCc. Results of experiment
indicated that the crude fiber content of fermented PKCs was very significantly
lower (p<0.01) than that of control, but there was no difference (p>0.05)
among the fermented PKCs. Fermentation with different fungi increased (p<0.05)
the crude protein content of PKCs when it was compared with control. The crude
protein content of Aspergillus niger and Aspergillus niger+humic
acid fermented PKCs were significantly higher (p<0.05) than that of Trichoderma
harzianum, Neurospora crassa, or Penicillium sp., fermented
PKCs or control. The ether extract content of PKC was very significantly affected
(p<0.01) by treatments. Aspergillus niger+humic acid, Neurospora
crassa and Aspergillus niger fermented PKCs possessed the lower ether
extract content (p<0.05) than that of Penicillium sp., or Trichoderma
harzianum fermented PKCs, or control. The crude fiber digestibility of Aspergillus
niger or Aspergillus niger+humic acid fermented PKCs was very significantly
higher (p<0.01) than that of Penicillium sp., Trichoderma harzianum,
Neurospora crassa fermented PKCs, or control. The nitrogen retention of
Aspergillus niger+humic acid fermented PKC was significantly higher (p<0.05)
than that of Penicillium sp., Neurospora crassa fermented PKCs,
or control, but was not differed (p>0.05) from that of Trichoderma harzianum
or Aspergillus niger fermented PKCs. The fermentation with different
fungi improved (p<0.05) the metabolizable energy content of PKC. Thus, the
improvement of the nutrient contents and nutritional values of Aspergillus
niger fermented PKC was better than the other treatments.
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How to cite this article:
Yose Rizal, Nuraini , Mirnawati and Maria Endo Mahata, 2013. Comparisons of Nutrient Contents and Nutritional Values of Palm Kernel Cake Fermented by Using Different Fungi. Pakistan Journal of Nutrition, 12: 943-948.
DOI: 10.3923/pjn.2013.943.948
URL: https://scialert.net/abstract/?doi=pjn.2013.943.948
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