Abstract
Objective:This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products.Materials and methods:Two-stage fermentation with Ch. crassa (inoculated in advance; single-step fermentation) and B. subtilis (inoculated later; two-step fermentation) was conducted on agro-industrial by-products, i.e., banana peel meals, cassava pulp, and rice bran. The pH measurement, microbial enumeration, proximate, and antioxidant analyses were conducted following 4- and 2-days aerobic incubation with Ch. crassa and B. subtilis, respectively.Results:The pH of banana peels and cassava pulp increased with Ch. crassa-fermentation, but then decreased following B. subtilis-fermentation. Chrysonilia crassa-fermentationdid not change, but B. subtilis-fermentation decreased pH of rice bran. The number of lactic acid bacteria was higher in two-stage than in single-stage fermented by-products. Crude protein and fat were higher in fermented than in unfermented banana peels. Crude protein was higher in single- and two-stage fermented, while fat higher in single-stage fermented than in unfermented cassava pulp. Crude fat and ash contents increased with fermentation in rice bran. Single-stage fermentation increased some of amino acids contents in banana peels and cassava pulp. The concentration of polyphenols, tannins, and antioxidant potential of banana peels reduced with fermentation. Total polyphenols and tannins were higher, whereas antioxidant activity was lower in fermented than in unfermented cassava pulp. Total polyphenols, tannins, and antioxidant activity were lower in two-stage than in single-stage fermented and unfermented rice bran.Conclusion:Single-stage fermentation with Ch. crassa improved nutritional characteristics of agro-industrial by-products.
Highlights
In response to the increase in feed price, nutritionists are searching for alternative feedstuffs for poultry
This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products
Agroindustrial by-products have long been used as alternative feed ingredients in poultry ration as they are abundantly available throughout the year
Summary
In response to the increase in feed price, nutritionists are searching for alternative feedstuffs for poultry. Agroindustrial by-products have long been used as alternative feed ingredients in poultry ration as they are abundantly available throughout the year. The inclusion of such by-products into poultry ration is often limited by the high levels of undegradable fiber and the presence of antinutritional factors [1,2]. It has widely been known that fermentation could be an easy technique to improve the nutritive values of agro-industrial by-products. Fermentation may lower the fiber and increase protein contents of agro-industrial waste, so that can be incorporated in poultry ration at higher proportions [2,3]. In addition to the improved nutritional characteristics, fermentation may produce functional properties, such as antioxidants, which are essential for poultry health [2]
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