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

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.

Effects of Solid State Fermentation on some Physicochemical and Nutritional Properties of Post-Harvest Cowpea (Virgna unguiculata (L)Walp) Leavesv

“…Chomini et al, (2019), reported a % increase ranging from 48.03-763.60%, due to 56 days of anaerobic cofermentation of poultry droppings and maize cobs. On the contrary, Olugosi et al, (2019), reported a reduction in % ash ranging from 16.9-25.9% with fermentation time, which was attributed to depletion of mineral elements during the fermentation period. Ubwa et al, (2014), observed an increase in nitrogen free extract (NFE) due to fermentation of ureatreated rice milling waste.…”

“…This was lower than 37.30% currently reported. This increase in % CP was attributed to an increase in microbial growth/biomass due to favorable fermentation medium (Olugosi et al, 2019). Oboh and Elusiyan (2007), have attributed the observed increase in fat content of the fermented samples to the possibility of microbial oil secretion in course of fermentation.…”

Biologically upgraded cocoa pod husk: Effect on growth performance, haemato-biochemical indices and antioxidant status of broiler chickens

“…Freshly discarded Cocoa pod husk was collected and processed to cocoa pod husk meal as earlier described by Olugosi et al (2019). Cocoa pod husk meal (CPHM) was taken through solid state fermentation where, 100g of urea was dissolved in 100l of water used to moisten 100kg sterilized CPHM.…”

“…One liter of the starter culture, Rhizopus stolonifer was used to inoculate the urea treated CPHM and kept in a tray incubating chamber for 14days after which it was sundried for 5days to inactivate the microorganism. The best microbially enhanced CPH meal obtained in reports by Olugosi et al (2019) with respect to enhanced crude protein, reduced crude fibre and anti-nutritional factors typified by theobromine after laboratory analysis was used as active feed ingredients in the diets of broiler chickens.…”

“…Cocoa pod husk (CPH) is an agro-industrial by-product obtained after the removal of the cocoa beans from the fruit in the cocoa industry (Olugosi et al, 2019), the husk constitutes about 75% of the whole cocoa fruit (Bentil et al, 2015). In Western Africa, large quantities of CPH are produced annually and generally go to waste.…”