Conversion of Food waste to Single Cell Protein using&lt;i&gt; Aspergillus Niger&lt;/i&gt;

Ce Oshoma,So Eguakun-Owie

doi:10.4314/jasem.v22i3.10

Abstract

The utilization of food waste into products like single cell protein is an alternative solution to global protein shortage and to alleviate pollution problems. This investigation was carried out with food wastes such as orange, pineapple, banana, watermelon and cucumber waste as growth media for A. niger using standard techniques. Data obtained showed that Banana waste medium gave a higher yield of A. niger biomass and protein content than other waste investigated with values 2.29±0.02 and 0.57±0.01 g/L respectively. Biomass yield from Banana waste medium was statistically significant with the other food waste (p< 0.05). Among the various supplemented nitrogen sources in the Banana waste medium, ammonium nitrate (NH4NO3) gave the highest biomass and protein yield of 3.20±0.02 and 0.79± 0.04 g/L respectively. Thus, the study revealed that A. niger biomass can be produced from food waste and optimal yield can be enhanced by supplementing the medium with ammonium nitrate.

Highlights

MATERIALS AND METHODSSample Collection and Preparation of Fermentation Medium: Banana, cucumber, orange, pineapple and watermelon food wastes were collected from the food section of Uselu market in Benin City, Edo state, Nigeria
Wastes can be defined as unwanted materials which are discarded from a variety of sources
Using microorganisms for single cell protein (SCP) production showed that the protein content is higher compared to plant and animal proteins with good nutritional value (Ezejiofor et al, 2014)

Summary

MATERIALS AND METHODS

Sample Collection and Preparation of Fermentation Medium: Banana, cucumber, orange, pineapple and watermelon food wastes were collected from the food section of Uselu market in Benin City, Edo state, Nigeria. These food wastes which imclude their peels or mesocarp were washed several times with sterile, distilled water and dried before they were weighed and blended with distilled water in the ratio 1:4. The media were left to ferment on an orbital shaker at 120 rpm at temperature of 28± 2oC followed by determination of fungal biomass and other parameters at every 2 day interval for 8 day. Data were subjected to statistical analysis for determination of significance using t-test

AND DISCUSSION

Conclusion