Animashahun, R.A. and Olawoye, S.O. and Alabi, O.O. and Oluwafemi, P. and Animashahun, A.P. and Okeniyi, F. A. (2024) Optimization of temperature in Aspergillus niger (USM F4) assisted solid state fermentation for protein enrichment of wheat bran. In: 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG), 2 - 4 April 2024, Omu Ara, igeria.
Full text not available from this repository.Abstract
A study was conducted to identify the optimal temperature and fermentation duration for enhancing the crude protein (CP) content of wheat bran through solid-state fermentation (SSF) induced by Aspergillus niger USM F4. The wheat bran underwent microbial fermentation in solid state at three temperature levels: 25, 35 and 45°C, over a period of 14 days. At 2-day intervals, the fermentation process was halted, and duplicate samples were collected from each temperature setting. These samples were subsequently dried in an oven at 60°C for 24 hours and analyzed for crude protein content. The findings revealed a significant (P<0.05) increase in CP content for all fermented samples compared to the unfermented sample. The highest crude protein values were observed at 25°C on day 10 (46.75%), at 35°C on day 14 (53.95%), and at 45°C on day 14 (59.09%). These values represented increments of 222.38%, 272 …
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | Agro-industrial by-products , Alternative feed resources , Crude protein , fermentation , Monogastrics , Sustainability , Value addition |
| Subjects: | S Agriculture > SF Animal culture |
| Depositing User: | RASAQ ANIMASHAUN |
| Date Deposited: | 24 Oct 2024 09:31 |
| Last Modified: | 24 Oct 2024 09:31 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/5571 |
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