• [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 12 (10), 2013
  3. 943-948
  • 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: 2013 | Volume: 12 | Issue: 10 | Page No.: 943-948
DOI: 10.3923/pjn.2013.943.948

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 169

Authors


Yose Rizal

Country: Indonesia

Nuraini

Country: Indonesia

Mirnawati

Country: Indonesia

Maria Endo Mahata

Country: Indonesia

Keywords


  • Palm kernel cake
  • fermentation
  • Aspergillus niger
  • humic acid
  • Penicillium sp
  • Trichoderma harzianum
  • Neurospora crassa
  • nutrient content
  • nutritional value
Research Article

Comparisons of Nutrient Contents and Nutritional Values of Palm Kernel Cake Fermented by Using Different Fungi

Yose Rizal, Nuraini, Mirnawati and Maria Endo Mahata
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.
PDF References Citation

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

Related Articles

Effect of Fermented Palm Oil Sludge with Neurospora crassa Added to Rations on Broiler Production Performance
Utilization of Fermented Palm Kernel Cake with Sclerotium rolfsii in Broiler Ration
Role of Humic Acid in Improving the Nutrient Content and Quality of Fermented Palm Oil Sludge
The Role of Humic Acid in Palm Kernel Cake Fermented by Aspergillus niger for Poultry Ration

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