African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Nutritional enhancement of cocoa pod husk meal through fermentation using Rhizopus stolonifer

Olugosi O. A.
  • Olugosi O. A.
  • Division of Nutritional Biochemistry, Department of Animal Production and Health, the Federal University of Technology, Akure, Nigeria.
  • Search for this author on:
  • Google Scholar
Agbede J. O.
  • Agbede J. O.
  • Division of Nutritional Biochemistry, Department of Animal Production and Health, the Federal University of Technology, Akure, Nigeria.
  • Search for this author on:
  • Google Scholar
Adebayo I. A.
  • Adebayo I. A.
  • Division of Nutritional Biochemistry, Department of Animal Production and Health, the Federal University of Technology, Akure, Nigeria.
  • Search for this author on:
  • Google Scholar
Onibi G. E.
  • Onibi G. E.
  • Division of Nutritional Biochemistry, Department of Animal Production and Health, the Federal University of Technology, Akure, Nigeria.
  • Search for this author on:
  • Google Scholar
Ayeni O. A.
  • Ayeni O. A.
  • Division of Nutritional Biochemistry, Department of Animal Production and Health, the Federal University of Technology, Akure, Nigeria.
  • Search for this author on:
  • Google Scholar


  •  Received: 09 August 2019
  •  Accepted: 30 September 2019
  •  Published: 31 October 2019

Abstract

This study evaluated the effect of fermentation period on the proximate composition, anti-nutritional content, fibre fractions and amino acid profile of cocoa pod husk meal (CPHM). Cocoa pod husk was taken through a solid state fermentation process involving Rhizopus stolonifer as its starter culture for a period of two weeks. The fermented CPHM was dried and analyzed for its proximate composition, anti-nutritional factors, fibre fractions and amino acid profile. The results of the study revealed that the crude protein content of CPHM significantly (P ≤ 0.05) improved during fermentation by 48.59%, while crude fibre and crude lipid decreased significantly (P ≤ 0.05) by 14 and 22%, respectively after 2 weeks of fermentation. The theobromine, tannin and phytate of the fermented samples decreased by 77.3, 94 and 27% after 14 days fermentation, respectively. Also, the neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent lignin (ADL), hemicellulose (HEMM) and cellulose (CELL) decreased progressively as the days of fermentation increased and total esssential amino acid (TEAA) of the fermented CPH meal increased significantly (P ≤ 0.05) as days of fermentation increased showing that Rhizopus stolonifer may both enhance CPHM protein quantity and improve its quality. It could be concluded that fermentation with R. stolonifer for 14 days could improve the nutritive value of CPH and thus increase its inclusion in the formulation of diets for animals.

 

Key words: Cocoa pod husk meal, fermentation, Rhizopus stolonifer, nutritive, anti-nutritive composition.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 18 No. 30
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES