Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743)

Aruna, Tawakalitu E.; Aworh, O. C.; Raji, A. O.; Olagunju, Aderonke Ibidunni

doi:10.1016/j.aoas.2017.01.002

Cited by 67 publications

(34 citation statements)

References 14 publications

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“…This may probably be due to the suitable environment created by the pH as well as activators of the enzyme present in the medium [19,20]. This report also agrees with the work of Aruna et al [21].…”

Section: Resultssupporting

confidence: 92%

Solid State Fermentation of Maize (Zea mays) Offal by Rhizopus oligosporus under Acidic and Basic Conditions

2020

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Maize offal, a by-product of maize milling industry that constitutes environmental pollution is under-utilized. This study investigated the effect of solid state fermentation on maize offal using Rhizopus oligosporus under acidic and basic conditions (pH range of 3 to 9). Soluble proteins content, glucose and amylase activity of the fermented by-products were evaluated after five days’ period of fermentation. The result showed a significant increase in soluble proteins content at pH 3, glucose at pH 6 and amylase activity at pH 7 when compared with the control (P < 0.05). This showed that solid state fermentation improves the nutritional value of maize offal at different pH values. Thus, livestock feeds formulation industries could harness this process in the utilization of maize offal for poultry, other farm animal feeds and food fortification for protein enhancement thereby, preventing environmental pollution.

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Section: Resultssupporting

confidence: 92%

Solid State Fermentation of Maize (Zea mays) Offal by Rhizopus oligosporus under Acidic and Basic Conditions

2020

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“…These values are lower than those observed by Aruna et al [15]. According to this work, fermentation of yam flour by Saccharo-myces Cerevisiea improves protein content.…”

Section: Discussioncontrasting

confidence: 73%

Influence of Technique Cultivation on Some Properties of Two Varieties of Yam (Dioscorea spp) Flour

Degbeu

Marc

Olivier

2019

AJAAR

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All most of roots, tubers and seeds studied have been carried out under environmental control or glass. These methods had an advantage to minimize environmental effects on crop due to unequal distribution of the nutriment in the soil. This, have been often observed through the variability of size and form of the tubers harvested generally in farm condition. In order to evaluate the variations occurred on the nutritional (Ash, while protein and fat) and functional (clarity and swelling-solubility) values, yams cultivated in nursery gardener sachet have being compared to those of famer condition. This study has been conducted 2013-2014. Yam grown in nursery gardener sachet has the highest (p < 0.05) ash content (4.58 ± 2.18%) than this of field (1.53 ± 0.35%). Flour clarity is also affected by technical cultivation. This property is more improved by the cultivation in nursery gardener (p < 0.05). The cultivation in nursery gardener improved ash content and clarity of the suspension of yam flour.

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“…51 52 reported that Saccharomyces cerevisiae (BY 4743) could enhance the protein content of potato peels through fermentation. Aruna et al 53 reported protein enrichment of yam peels by fermentation using Saccharomyces cerevisiae (BY4743). Based on Table 2, the amino acids of Saccharomyces cerevisiae biomass from both effluents in comparison to Food and Agricultural Organization/World Health Organization limits for single cell protein meant for animal feed revealed that the values of the essential amino acids including isoleucine, leucine, tryptophan, histidine and combination of phenylalanine, tyrosine etc were superior and/ or comparable to recommended limit for single cell protein.…”

Section: Feed Potentials Of Saccharomyces Cerevisiaementioning

confidence: 99%

Feed potentials of Saccharomyces cerevisiae biomass cultivated in palm oil and cassava mill effluents

Izah¹

2018

JBMOA

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Saccharomyces cerevisiae biomass is one of the microbes of food safety. In animals, Saccharomyces cerevisiae in their diets are known to play several vital roles including prevention of diarrhea and mortality, boosting of immune system, performance, milk production, fiber degradation and nutrient digestability, adsorption of toxic metal such as cadmium, stabilization of rumen pH and microorganisms. Saccharomyces cerevisiae have been widely cultured in several waste feedstocks' including cassava and palm oil mill effluents. Nigeria is the largest and fifth leading producer of cassava and oil palm, respectively in the world. During processing, large volume of wastewater are generated as effluents. These wastewaters are known to cause severe environmental impacts including odour pollution and bareness in receiving soil. In aquatic ecosystem both effluents could lead to eutrophication and increased acidity content. Specifically, cassava mill effluent could cause toxicity on fisheries, vegetation, ruminant animals. This study reviews the potentials of Saccharomyces cerevisiae biomass cultured in oil palm and cassava processing effluents for utilization in animal feed. The study showed that biomass cultured in both effluents contain high total essential amino acids (>40g/100g) compare to Food and Agricultural Organization/World Health Organization standard values (33.9g/100g) for feed. Based on proximate composition the results are also promising especially with protein content which is higher than 17%. But the yield was low (approximately 4g/l) in both effluents. In cassava mill effluents, palm oil, heat and fermentation aid in the reduction of cyanide content. Hence, there is the need for research to focus on manipulation of the environmental parameters such as pH and temperature to increase yield, nutrient content (viz: amino acids and proximate compositions). This could aid in minimizing the environmental effects associated with cassava and oil palm processing wastewater.

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Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743)

Cited by 67 publications

References 14 publications

Solid State Fermentation of Maize (<i>Zea mays</i>) Offal by <i>Rhizopus</i> <i>oligosporus</i> under Acidic and Basic Conditions

Solid State Fermentation of Maize (<i>Zea mays</i>) Offal by <i>Rhizopus</i> <i>oligosporus</i> under Acidic and Basic Conditions

Influence of Technique Cultivation on Some Properties of Two Varieties of Yam (Dioscorea spp) Flour

Feed potentials of Saccharomyces cerevisiae biomass cultivated in palm oil and cassava mill effluents

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