Effects of mixed fungal fermentation in improving the nutritional value of maize (<I>Zee Mays</I>) cobs

The high demand for fish as a protein source in fishmeal with the increasing production pressure on aquaculture has led to the research on the use of insects as an alternative source of protein for fish production. Studies have been reported on nutritional potentials of some insect’s protein on growth indices with little attention on the fish carcass's proximate composition and amino acid analyses; thus, this study was conducted to investigate the carcass proximate and amino acid analyses of hybrid catfish fed supplemented cockroach meal. Four experimental diets were formulated with varying inclusion levels of the insect (Diet A (100% fishmeal), Diet B (100% cockroach meal), Diet C (50% fishmeal and 50% cockroach meal), and Diet D (Commercial diet)). The hybrid catfish were fed twice daily with formulated/commercial diets for 12 weeks. After, the 12-week periods, pool samples of whole fish, were sacrificed for proximate analyses and amino acid analyses. The test fish carcass revealed the highest moisture content (9.22±0.01%) and crude protein (66.23±0.02%) values in Diet A and B respectively. Similarly, the highest crude fiber, ash, and carbohydrate content of 0.73±0.03%, 13.96±0.10%, and 12.55±0.13% were recorded in fish-fed diet B. The amino acid profiles of fish carcass fed diet B recorded the highest values of lysine, phenylalanine, methionine, proline, arginine, cysteine, alanine, and glutamic acid; glycine, threonine, and serine. Whilst other amino acids monitored in fish fed Diet B were moderate amongst others. The fish fed Diet C, also recorded positive (p<0.05) proximate compositions and amino acid profiles compared to the control carcass. The observed carcass proximate compositions and amino acid profiles in fish-fed Diets B and C may be attributed to the presence of cockroach meal in the diets. Hence, the inclusion of cockroaches in the diets of hybrid catfish could be employed as a potential source of protein for catfish fingerlings as revealed by the hybrid catfish carcass proximate composition and amino acid analyses. this makes a potential source of protein for human consumption

Analysis of proximate and antinutrient composition of Hura crepitans (Sandbox tree) seeds obtained from campus of Akwa Ibom State Polytechnic Ikot Osurua, Ikot Ekpene were carried out using standard analytical procedures. The result of the proximate composition analysis showed that H. crepitans seeds contain moisture content (13.875 ± 0.176%), crude fat (36.750±1.060%), crude fibre (0.5±0.000%), crude protein (36.625±0.884%), ash content (0.25±0.000%) and carbohydrate (25.875±0.200%). The result of the antinutrient analysis showed that H. crepitans seeds contain phytic acid (phytate) (0.615±0.002mg/100g), hydrogen cyanide (3.289±0.003mg/100g), oxalate (1.386±0.001mg/100g) and tannins (8.130±0.003mg/100g). Tannins had the highest concentration while phytate had the lowest concentration of all the antinutrients analyzed. The antinutrients can be removed during processing. The result of the proximate composition reveals high crude fat and protein contents of the seed of H. crepitans, showing that the seed is nutritional. Findings from this study therefore suggest intensified research on the seeds of H. crepitans so as to harness its potentials in the production of animal feed.

In this study, the proximate composition of Pyropia dentata was compared by the analysis of minerals and amino acids that were produced at Seocheon, Chungcheongnam-do and at Wando and Jangheung, Jeollanam-do. Moisture, ash and crude proteins were analyzed using the AOAC method, and crude lipid was analyzed using the Soxhlet method, and inorganic analysis was performed using ICP-OES. Amino acid was used for the amino acid analyzer. The proximate composition analysis, moisture content, maximum values were displayed in Wando while the maximum content of ash appeared at Jangheung's Pyropia. Crude proteins was appeared at Seocheon's Pyropia and the maximum amount of crude lipid, carbohydrate was appeared in Wando's Pyropia. Inorganic analysis, calcium, potassium, magnesium, sodium, phosphorus, cobalt, chromium, copper, iron, manganese, nickel, zinc were analyzed from the Seocheon's Pyropia, however, cobalt, chromium, and nickel was not detected in Wando's Pyropia. For amino acid analysis, a total of 17 amino acids were detected: leucine, valine, aspartic acid, glutamic acid, and the amount of alanine accounted for about 57 % of total amino acids(26.1-28.7 %). The proximate composition, minerals, and amino acid of Pyropia dentata were different depending on the coastal ecological habitats.

In Nigeria, and specifically in Taraba State, legumes such as cowpeas, groundnuts, and soybeans form a crucial part of the local diet and agricultural economy. Their high protein content, fiber, essential vitamins, and minerals make them an indispensable part of nutrition, especially in populations that rely heavily on plant-based diets. While the nutritional contributions of leguminous grains are widely recognised, concerns persist regarding their contamination with aflatoxins—naturally occurring mycotoxins produced by certain species of Aspergillus, particularly A. flavus and A. parasiticus. This study was conducted to determine the proximate composition, amino acid content and aflatoxin levels of selected leguminous grains retailed in Wukari, Taraba State. A total of 36 samples of various agricultural commodities, including shelled groundnut, soy beans, sesame seed, shelled melon, were procured from grain vendors operating in the markets of Wukari metropolis. These markets are namely Wukari New Market, Wukari Old Market and Dorowa Market which has distance of above 40km from Wukari city. The collection of samples took place during the period spanning from April to May of the year 2023. The sample size was determined using the composite sampling technique. Experimental procedures for proximate composition were carried out using the standard methods of Association of Official Analytical Chemistry, amino acid analysis was carried out using acid hydrolysis on grain samples employing the amino acid analyser while aflatoxin levels in samples were determined using the Enzyme-linked immunosorbent assay (ELISA) method. The results of proximate composition of legumes ranged from 3.62-9.12% ash content, 4.25-13.45% crude fibre, 18.06-42.22% crude protein, 30.51-57.11% ether extract, 5.13-10.44% nitrogen free extract and 4.53-11.10 moisture. The amino acid results of legumes ranged from 1.59-2.54% histidine, 2.58-4.72% isoleucine, 2.87-7.6% leucine, 2.08-6.2% lysine, 0.77-1.70% methionine, 2.81-5.71% phenylalanine, 1.13-3.73% threonine, 0.01-1.51% tryptophan, 2.82-4.79% valine, 5.85-8.87% arginine, 0.5%-16.04% aspartic acid, 2.3%-8.42% Serine, 11.87%-17.54% glutamic acid, 1.63%-6.49% proline, 2.14%-12.96% glycine, 3.10%-9.64% alanine, 1.26%-5.01% cysteine and 2.21%-7.33% tyrosine. There were significant differences (p<0.05) in the crude protein and moisture content of the samples among the three markets for shelled groundnut. There were no significant differences in the histidine and isoleucine residues of the essential amino acids of sesame seeds, but there was a recorded significant difference in the proline and glycine residues of the non-essential amino acids of the soya bean samples. There were no significant differences in the aflatoxin levels of shelled melon seeds, while there was a significant difference in shelled groundnut and soybean samples purchased from all the markets. Aflatoxin levels in legumes retailed in Wukari, Taraba State ranged from 0.57-1.17µg/kg in shelled groundnut samples, 0.47-2.27µg/kg in shelled melon samples, 1.53-3.17µg/kg in sesame seed samples, 0.10-0.20µg/kg in soybean samples, and 3.11-13.10µg/kg in These aflatoxin levels were within the permissible limits for total aflatoxins recommended by FDA and NAFDAC for all products intended for food, hence these legumes analysed in this study are safe for human consumption. The findings revealed that the proximate and amino acid composition were present at appreciable levels in the samples analysed.

Mixed fungal fermentation was carried out to upgrade the nutritive value of the maize cobs for use as inclusion in developing a balanced feed for animal production. Grounded maize cobs were alkaline pretreated, and fermented with mixed and single lignocellulolytic fungi of Lachnocladium flavidum and Aspergillus niger. A feeding experiment assessed the growth performance and toxicological implications of graded levels (10%, 30%, and 50%) of fungal fermented maize cobs following their inclusion in the diet. Feed substituted with 10% L. flavidum. was found to have the most positive effect on animal weight and the growth rate, while for the feed consumption and the efficiency of feed conversion, statistical difference was not observed among the various substituted feeds. Toxicity studies reveal absolute and relative organ weights were stable with slight differences among substituted fermented-fed groups relative to the control. Liver and kidney weight appeared normal in various fermented substituted groups. Most markers of liver function analyzed appeared normal, glucose levels however increased significantly (P<0.05) in most of the fermented-fed groups. Serum electrolytes as markers of kidney function also showed a stable condition while urea and creatine levels increased significantly (P<0.05) but within the normal range. Hematological parameters did not show compromised values as all appeared within acceptable ranges. This research has shown that 10% L. flavidum and A. niger fermented maize cobs have been demonstrated to be efficacious and safe as a substitute for inclusion in animal feed production.

Fish is one of the most widely consumed sources of animal protein in the world. However, they are subjected to countless post-harvest changes, so technologies such as sun-drying are employed to preserve fish for a longer time. Currently, sun-dried fish also have a major place in terms of nutrients alongside fresh fish. The present study has been conducted to determine the proximate composition and amino acid content of fish species namely, Puntius sophore (Puthi), and Amblypharyngodon mola (Moa) in fresh and sun-dried conditions to enunciate the nutritional benefits of consuming sun-dried fishes together with fresh fishes. During the study period, fresh fish samples collected were divided into two batches. In one batch all the analyses were carried out under fresh conditions. In the corresponding batch, all the tests were carried out in sun-dried conditions. Proximate composition and amino acid analysis were carried out as per the guidelines of AOAC (2015). The moisture, crude protein, crude fat, ash, and carbohydrate content of the fresh and sun-dried P. sophore and A. mola revealed significantly higher moisture content in the fresh fish samples than in the sun-dried samples. Significantly higher crude protein, crude fat, ash, and carbohydrate contents were obtained in the sun-dried samples compared to the samples in fresh condition. The Essential Amino Acid (EAA) predominant in fresh and sun-dried samples of both the species were found to be Lysine and Histidine respectively. The predominant Non-essential Amino Acid (NEAA) in fresh and sun-dried samples of both species was Glutamic acid. The analysis of nutritional parameters reveals that sun-dried fish can provide comparable nutrition to fresh fish. This study is therefore designed to promote the consumption of sun-dried fish among a broader segment of society, highlighting its dietary significance.

Utilization of solid-state fermented canola meal, camelina meal and lupin as potential protein sources in the diets of broiler chickens

The study was conducted to assess and compare the proximate composition and amino acid profile of six (6) finished broiler starter and finisher diets with recommendations of National Research Council (NRC) nutrient requirements table for the different physiological age growth stage. Four samples of each feed type were procured from different feed vendors within Abuja metropolis and subjected to proximate composition and amino acid analysis. The dry matter, crude protein, crude fibre, crude fat and ash contents of finished broiler starter and finisher diets were observed to be within the levels of 92.2 – 94.4%, 21.5-24.6%, 4.0 – 8.7%, 5.5 – 8.7% and 7.9 – 12.0% and 91.64- 94.38%, 19.06-22.63%, 4.41-8.77%, 5.37-8.41% and 7.87-11.25%, respectively, and were within the ranges quoted on the labels of the feeds analyzed. The results also showed that there was no significant (P>0.05) difference in the crude protein, arginine, methionine, isoleucine, threonine and valine contents of the finished broiler starter diets compared with the levels in the nutrient tables of NRC. On the other hand, except for methionine+cystein which was lower (P<0.05), most of the finished starter diets had significantly (P<0.05) higher histidine, lysine, proline, phenylalaline, phenylalaline+thyrocine and glycine+serine values than those recommended by NRC for broiler aged 1-3 weeks. Similarly, all test broiler starter diets had superior (P<0.05) CP and amino acids profile compared with the NRC recommendation for broilers aged 3-6 weeks. While crude protein, arginine, isoleucine, methionine, lysine, threonine, methionine+cystein and phenylalanine contents were similar (P>0.05), leucine, valine, phenylalaline+thyrocine and glycine+serine values of the test finisher diets were significantly (P<0.05) different from NRC recommendation for broilers aged 3-6 weeks. Except for arginine, isoleucine and threonine which were similar (P<0.05) to NRC requirement table for broilers aged 6-8 weeks, CP and the other amino acid levels of the test finisher diets were higher (P<0.05). Although, estimated chemical scores of analyzed diets revealed a generally high trend, methionine plus cystine appeared limiting in the broiler starter diets compared with recommended levels for birds aged 1-3 weeks; threonine, valine or isoeucine may be limiting in some broiler finisher diets when compared with requirement for broilers aged 3-6 weeks. It was opined that the limitation has the potential of affecting the performance of birds, especially if not compensated for by other amino acids that were surplus in the diets. Thus, the switch to finisher diets may not be effective for some of the feeds at 3-6 weeks of age without supplementing with synthetic form of the limiting amino acids. However, this would require further studies with live animals. It is advised that beyond indicating the nutrient profile of feed on the labels, age range of broilers that would enjoy optimum growth from the diets could also be indicated.Keywords: Broiler starter, broiler finisher, finished feeds, proximate composition, amino acid profile

Study on impact of habitat degradation on proximate composition and amino acid profile of Indian major carps from different habitats

Production of cellulases by Xylaria sp. and Nemania sp. using lignocellulose substrates for bioethanol production from maize cobs

This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the quality of tea dregs (TDs) through solid-state fermentation as well as the value of the fermented tea dregs (FTDs) produced for use as bio-feed additives. After fermentation, FTDs differed in color and structure. Fermentation with A. niger and T. koningii increased the contents of crude protein, crude fiber, neutral detergent fiber, and acid detergent fiber of TDs. Compared to the unfermented group, the contents of reducing sugar, total flavonoids, total polyphenols, and theasaponins were increased in A. niger FTDs, while in T. koningii FTDs caffeine was completely degraded, the theasaponins were lower, and the contents of reducing sugar and caffeine higher. Regarding free amino acids, A. niger FTDs had the highest content of total amino acids, total essential amino acids, total non-essential amino acids, total aromatic amino acids, total branched-chain amino acids, and total non-protein amino acids, and all types of essential amino acids, followed by T. koningii FTDs and the control TDs. Fungal fermentation had similar effects on the content of various hydrolytic amino acids as those on above free amino acids, and increased the content of bitter and umami components. The composition of essential amino acids of TDs or FTDs was similar to that of the standard model, except for sulfur-containing amino acids and isoleucine. Solid-state fermentation with A. niger and T. koningii effectively improved the nutritional value of TDs, increased the contents of functional substances, and improved the flavor of TDs. This study demonstrated a feasible approach to utilize TDs that not only increases animal feed resources, but also reduces the production of resource waste and pollution.

Much attention has been given recently to improve the nutritional value of foods. In this study, the effects of non-traditional flours on cooking quality, texture, composition, and consumer acceptance of pasta were evaluated. Semolina flour used to make pasta was replaced by different ratios of barley fraction enriched with β-glucan (FD) and quinoa flours. Parameters evaluated in this study were: cooking loss, texture, color values (L*, a*, b*), proximate composition, amino acid profile, and consumer acceptance. The variables assessed used were the ratios (10, 20 and 30%) of (FD) or quinoa flour. Also, quinoa flour and FD were used to make pasta at ratios of (100% Q, 90% Q + 10% FD, 80% Q + 20% FD and 70% Q + 30% FD). Results indicated that pasta containing 30% FD and 30% quinoa flours had a decreased optimal cooking time of 11.10 and 5.83 minutes respectively, compared to the control pasta time of 15.17 minutes. Cooking loss was decreased for pasta containing FD and found to be significantly (p < 0.01) greater for pasta containing quinoa flour. Although the addition of quinoa flour negatively affected the cooking loss, the percentages were still found to be at an acceptable level. On the other hand, volume was increased for pasta containing FD or quinoa flour. The results of the texture indicated that hardness and chewiness were significantly (p < 0.01) affected by the addition of non-traditional flours. More so, quinoa flour had a greater effect on hardness and chewiness than FD flour, leading to increased values as more quinoa flour was added. The control pasta was found to be significantly (p < 0.01) more firm than those made with FD and quinoa flours, with the exception of S4 and Q4 which contain 30% FD. Results of the Hunter lab colorimeter indicated that the control pasta was significantly (p < 0.01) lighter than the pastas containing FD and quinoa flours, with those containing the highest amounts of quinoa being the darkest. Redness (a* values) significantly (p < 0.01) increased with the addition of FD and quinoa flours, while yellowness (b* values) decreased. The yellowness of pastas was found to be affected not only by the addition of FD and quinoa flours, but also by the ratio of the two additional flours. Although statistical analysis could not be performed on the results of proximate composition and amino acid analysis, the results were in agreement with many previous studies. The addition of FD flour greatly increased the protein, fat , fiber, ash, and amino acid content of pasta, with pasta Q4 (70% Q + 30% FD) having the highest values of all of these. Accordingly, it can be determined that the addition of quinoa flour and FD had the greatest effect on fortifying wheat pasta. Quinoa pasta (Q1, Q2, Q3 and Q4) had high nutritional value than semolina pasta. Data concluded the possibility of producing pasta relatively higher in fiber, β-glucan and protein without considerable bad effects on its cooking quality and sensory properties, and also has many benefits for health of diabetes, high cholesterol patients and heart diseases.

The research focused on utilization of jackfruit seed (JFS) flour with higher nutritional worth to develop a protein enriched supplementary food. The nutritional analysis of JFS flour revealed that, it contains39.02%, 16.01%, 0.98%, 3.56%, 1.30%, 42.49% moisture, crude protein, crude fat, crude fiber, ash and carbohydrate respectively. In JFS flour, amount of potassium (705.71 mg/100gm), calcium (115.85 mg/100gm) and magnesium (96.75 mg/100gm) were in higher quantity than other minerals. Proteins were isolated from JFS flour for its amino acid analysis. Highest Proteins extraction rate (89.94%) was found at pH-10 and isoelectric point for protein precipitation was found at pH-1.63. In the isolated protein the essential amino acids were Lysin (10.30%), Isoleucine (8.61%), Leucine (6.73%), Methionine (4.82%), Threonine (3.90%), Valine (1.73%), Histidine (1.92%), and non-essential amino acids were Aspertic acid (4.40%), Tyrosine (6.67%), Glutamic acid (4.34%), Glycine (4.94%), Arginine (2.44%), Serine (4.46%). In the study a protein supplementary food product, cake, was prepared by blending JFS flour with wheat flour. six sets of cakes were prepared at a ratio of 50(WC), 40:10(WJC1), 30:20(WJC2), 25:25(WJC3), 20:30(WJC4), 15:35(WJC5) by mixing wheat flour and JFS flour respectively. From proximate composition analysis and sensory evaluation of prepared cakes, WJC3 was found to contain a higher amount of protein, 13.50% and greater acceptability. Microbiological analysis showed that in WJC3 the presence of microorganisms (Total Viable Count, Coli form and Yeast &Mould) was within the range for safety indication of bakery products. So, the protein supplementary food using JFS flour is completely safe to eat without using any preservatives.

Nutrient Composition of Atriplex Leaves Grown in Saudi Arabia

Aim: To determine the nutritional and anti-nutritional compositions of Brillantaisia patula leaves using standard analytical methods.&#x0D; Place and Duration of Study: The proximate, mineral and anti-nutritional compositions were determined in the chemistry laboratory of Ekiti State University, Ado – Ekiti while the amino acid was determined at the Analytical Laboratory of Multi-Environmental Management Consultant, Lagos, Nigeria.&#x0D; Methodology: The proximate composition was carried out using the methods of Association of Official Chemists (AOAC) while mineral and anti-nutritional compositions were determined using standard analytical methods. Amino acid analysis was carried out through ion exchange chromatography (IEC) using the Technicon Sequential Multisample (TSM) Amino Acid Analyser.&#x0D; Results: The proximate composition ranged from 3.18% (crude fat) to 38.6% (carbohydrate). The major mineral constituents of the sample were: P (1061 mg/100g), K (874 mg/100g), Ca (799 mg/100g), Na (82.6 mg/100g) and Mg (24.3 mg/100g) while the minor mineral constituents were: Fe (26.9 mg/100g), Zn (7.7 mg/100g) and Mn (6.05 mg/100g). The evaluated anti-nutritional contents were: 6.71 mg/g oxalate, 5.37 % saponin, 1.0 mg/100g tannin and 4.72 mg/kg cyanide. Additional results showed that the leaves contained eighteen amino acids with values ranging from 0.504 g/100g cp (tryptophan) to 14.0 g/100g cp (glutamic acid). The value of the total essential amino acids (TEAA) with histidine was 45.6g/100g cp while the total non-essential amino acid (TNEAA) was evaluated to be 46.5 g/100g cp.&#x0D; Conclusion: Brillantaisia patula leaves could be utilized as a good source of essential amino acids and important mineral elements.