Addition Of Bran Research Articles

Proximate Analysis On Nile Tilapia Artificial Feed From Shrimp Waste

Nile Tilapia (Oreochromis niloticus) is the most widely cultivated freshwater fish because it can grow well in tropical countries and temperate regions. This research aims to create artificial feed that matches the nutritional parameters needed by nile tilapia. This artificial feed will use the basic ingredients of shrimp waste, with addition of oilcake, bran, starch flour, vitamins, squid oil, and water. There are four variables used to make artificial feed with different basic and additional ingredients, as well as varied processing techniques. After artificial feed is completed, proximate analysis will be carried out to test composition of crude fiber, carbohydrates, water, fat, ash, and protein using various methods. The test method for the composition of crude fiber, carbohydrates, fat, ash, and protein follows the method set by the Association of Official Analytical Chemists (AOAC). Based on the results of proximate analysis, variable 1 (V1) has fulfilled the nutritional content of protein and moisture content needed by nile tilapia. This shows that artificial feed formulations from shrimp waste can be used because protein is an important element for nile tilapia growth, but the content of crude fiber, carbohydrates, fat, and ash exceeds ideal value for nile tilapia nutrition. This also occurs in variables 2, 3, and 4 that have not met nutritional needs, especially protein. However, the composition of artificial feed with shrimp waste and addition of meal, bran, starch flour, vitamins, and water in V1 can be further investigated to reduce the content of crude fiber, carbohydrates, fat, and ash.

LAMTORO FERMENTASI (LaFer): PAKAN PENYANGGA MUSIM KEMARAU

The availability of feed throughout the season is a problem in livestock development in West Nusa Tenggara Province. The abundance of feed sources in the rainy season is inversely proportional to the shortage of forage and other feed sources in the dry season. As a result, the condition of livestock in the dry season is very thin and malnourished, leading to miscarriage and death. To overcome these problems, processing technology and storage of abundant feed sources in the rainy season so that they can be used in the dry season are very necessary. Lamtoro Fermentation (LaFer) is a feed from lamtoro (Leuchaena sp.) that is fermented with other ingredients so that it can be stored for a long time for use in the dry season. The LaFer was made at the Agropreneur Center of the Faculty of Animal Husbandry, University of Mataram in Sambik Elen Village, Bayan District, North Lombok Regency, which is a research center for lamtoro as animal feed. The results of the activity showed that fresh lamtoro that was wilted for 24 hours, chopped and mixed with chopped corn straw, then sprayed with lactic acid bacteria mixture and fermented for at least 1 month in silo with the addition of rice bran can produce silage with good quality characterized by the absence of mold, tape-like smell, greenish color, and has high palatability for goats. The lamtoro silage is a bit dark in color because it loses Mg in chlorophyll when it reacts with organic acids to become brown phaeophytin and as an indicator that lamtoro silage contains a high pigment. Fermentation technology can be used to extend the shelf life of lamtoro so that it becomes a source of feed source protein throughout the season for livestock.

Effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread.

Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South-East Asia. Developing functional CSB could improve people's resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread (CSSB). In this study, the enhanced CSSB with 0-200 g kg-1 of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5-10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes. Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran-fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry.

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

Wheat bran addition methods in Pacific white shrimp (Litopenaeus vannamei) biofloc systems

Incorporating non-starch polysaccharides (NSP) as a slowly degradable carbohydrate source in pelleted feed can simplify biofloc system management, compared to external carbon addition. NSP-containing ingredients like wheat bran synchronizes carbon input with the system organic matter dynamics compared to simple sugars. This study evaluated the effect of two methods of addition of an NSP-rich carbon source, wheat bran, to a Pacific white shrimp (Litopenaeus vannamei) biofloc system; supplementation via feed (wheat bran diet; WBdiet) and direct addition to the water (CONdiet+WB). The amount and composition of the total nutrient input to each mesocosm of the treatments was the same. A digestibility and a growth experiment were carried out separately for 35 and 42 days, respectively. The nutrient digestibility was overall lower in shrimp fed the WBdiet compared to the CONdiet, but without an effect on shrimp final weight, production, and survival. When comparing the methods of addition, neither of the approaches altered the shrimp nutritional quality. As expected, a difference in faecal C:N ratio was observed; 21 vs. 17 for WBdiet and CONdiet, respectively. The difference in faeces composition did not affect biofloc quantity, quality, and chlorophyll-a concentrations, and resulted in comparable water quality and microbial activity. Our study concluded that both NSP-addition methods, either via feed or via the water, were equally effective. When compared to the traditional addition of carbohydrate to the water, supplementing NSP-containing carbon sources via the feed can be a more efficient approach in terms of labour and feeding management practices.

Distribution and survival of the predatory mite Blattisocius mali on cucumber leaves with the addition of bran, yeast and pollen

Biological control has a special position in sustainable agriculture that requires continuous exploration and diversification in bio-agents to cope with emerging crop pests. Blattisocius mali is a promising biological control agent against some acarid mites, nematodes and moth pests. This study aimed to examine factors that could increase survival and diminish dispersal of B. mali deprived of its prey, the mold mite Tyrophagus putrescentiae, from cucumber plants. The impact of the presence of males on starving females’ lifespans and the influence of different substrates, i.e., wheat bran, dry yeast pellets, and cattail pollen, on the distribution and survival of starving females in groups with males were examined. Experiments were performed on cucumber leaf platforms in Petri dishes filled with water. The results showed that females lived longer and a lower percentage drowned in water when accompanied by males. On the platforms with the addition of a substrate, the mites mainly stayed within the substrate, and eggs were only recorded in the substrate. They clearly preferred bran over pollen or pollen + yeast pellet aggregations. However, the quality of the substrate deteriorated within the first days, and some mites died of entrapment in the substrates. On the 3rd day, the lowest mean percentage of live individuals was observed on platforms with yeast + pollen (54.4%) followed by pollen (68.9%) alone. At that time, females also stopped laying eggs, and cannibalism towards hatched larvae and adults was observed. By the end of the experiment, 54.67% of the mites had been found dead on the leaf surface, and none of the substrates had significantly influenced their lifespan. The females lived on average 8.19 days and the males 5.06 days. The obtained results are discussed in the context of potential application of B. mali in biological control strategies.

Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles

In this study, the effect of bran backfilling to Tartary buckwheat (at 0, 6, 12, 18, 24, or 30%) with respect to flour properties, cooking and nutritional characteristics of extruded noodles was investigated. The optimum cooking time and cooking loss of the Tartary buckwheat-extruded noodles increased when bran was added, but the hardness, springiness, and chewiness decreased. The phenolic increased in Tartary buckwheat flour in line with the amount of bran added, with further increases being observed after extrusion. As the amount of bran added increased, the soluble dietary fiber also increased, rising to between 2.14 and 4.34% after extrusion. Simultaneously, the predicted glycemic index decreased from 54.74 to 48.04. Our results demonstrate that though addition of bran may reduce the cooking quality of the noodles, but nutrition value significantly increased. This finding provides an important basis for future research into the development of Tartary buckwheat noodles for improved nutritional content.

Effect of addition of wheat bran hydrolysate on bread properties.

Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.

Improve nutritive value of silage based on prickly pear peel by-products

Prickly pear (Opuntia ficus-indica L. Mill) is widely cultivated in arid regions of every continent for its nutritious fruits and various commercial applications, cactus pear cladodes are used as forage in the most arid regions, while recently prickly pear by-products are studied as ruminant feed. They are characterised by a high moisture and sugar content; therefore, it is necessary to study suitable conservation methods. The aim of this study was to verify the effectiveness of silage to preserve prickly pear peels (PP) in a mixture with other by-products at different inclusion levels (5% straw and 6% or 12% wheat bran). For each treatment, six under vacuum micro-silos were prepared and, after 40 d of storage, the state of preservation was evaluated. Subsequently, the aliquots were analysed for chemical composition and incubated with sheep rumen fluid to evaluate the fermentation kinetics. The use of wheat bran and straw added to PP resulted in an increase in dry matter (DM); PP silage with wheat bran was found to have higher protein content and nutritional value. The greater presence of lactic acid was found in PP, such as acetic acid, therefore the lactic/acetic ratio was 2.33, significantly lower than silages with the addition of wheat bran. Silage with 5% straw showed the lowest level of organic matter disappearance (OMD) and the cumulative volume of gas (OMCV) produced during the incubation. The PP showed the fastest fermentation rate achieved after 12 h of fermentation, while those containing wheat bran, presented a higher maximum fermentation rate (Rmax), which need longer time to be achieved. Canonical discriminant analysis (CDA) showed clear discrimination of different silages based on their chemical characteristics and parameters detected during in vitro incubation. Overall, the silages with the addition of wheat bran can be considered the best and, of the two, those produced with the addition of 12% bran. Finally, ensilage represents a conservation technique suitable for preserving the nutritional characteristics of PP.

Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding

Wheat bran has attracted attention for its high dietary fiber content with unique nutritional value. Grinding wheat bran into flour to produce whole wheat products effectively meets the surging demand for functional foods. Nonetheless, the grinding of high-tenacity wheat bran requires a huge amount of energy, which raises the costs of wheat bran flour. To reduce the energy consumption in wheat bran flour, we proposed a steam explosion pretreatment assisted wheat bran grinding process in this study. Steam explosion (0.5 MPa, 2 min) allows effective destruction of the wheat bran dense structure, reduces the mechanical properties of the wheat bran, and increases the yield and cell wall breakage rate of the wheat bran flour. The steam explosion pretreatment can reduce energy consumption by 57.6% in the wheat bran grinding process, which offers tremendous opportunities for making industrial production a success story. Besides, reconstituted whole wheat flour with the addition of steam-exploded wheat bran exhibited excellent processing properties. Overall, this work demonstrates that steam explosion pretreatment has a significant effect on wheat bran and drastically reduces energy consumption during wheat bran grinding, and steam-exploded wheat bran flour can upgrade the processability of reconstituted whole wheat flour, which holds tremendous application potential.

ПРИМЕНЕНИЕ АМАРАНТОВЫХ ОТРУБЕЙ В ТЕХНОЛОГИИ ПРОИЗВОДСТВА РЫБНЫХ КОТЛЕТ ДЛЯ ПРИДАНИЯ ФУНКЦИОНАЛЬНЫХ СВОЙСТВ

The purpose of the study is to improve the recipe and technology for the production of fish cutlets using amaranth bran. Objectives: development of technology and recipe for fish cutlets using amaranth bran; conducting an examination of the quality of the finished dish with calculation of its nutritional and energy value; determination of economic efficiency. The objects of the study were samples of fish cutlets with partial replacement of wheat bread with amaranth bran, as well as a control sample of fish cutlets made according to a traditional recipe. The introduction of amaranth bran was carried out in the following proportions, % of the weight of wheat bread: 1st version of the experiment – 50; 2nd version of experience – 75; 3rd experience option – 100. Replacing 75 % of wheat bread in fish cutlets with amaranth bran helps maintain the juicy consistency of the product, giving a light, pleasant taste and smell. The option with replacing 75 % of the bread with bran showed an increase in the content of proteins, fats, carbohydrates, dietary fiber, and minerals, which demonstrates its readiness for use in catering establishments as a replacement for the control. The nutritional and energy value of this option was calculated. The amount of protein increased by 2.22 %; fat – by 0.44; carbohydrates – by 6.58 %. The amount of minerals increased: K – by 18.02 mg; Ca – by 18.21; Mg – by 28.81; P – by 63.24; Fe – by 0.87 mg. And the content of dietary fiber is higher than the control variant – by 0.93 g. The energy value per 100 g of the experimental sample is 28 kcal higher than the control one. Based on calculations, it was found that the cost of raw materials increased, which led to an increase in the cost of the product. The price of fish cutlets with the addition of amaranth bran was increased, which increased the profit from the sale of one product by 2.05 rubles. The profitability of manufacturing new items increased by 2.8 %, which is considered an indicator of economic efficiency.

Karakterisasi Pelet Pupuk Organik Berbahan Eco Enzyme

Eco enzyme has nutrients for liquid organic fertilizer. However, the eco enzyme's N, P, K elements are still below the quality standard. Liquid organic fertilizer is disadvantaged in handling, packaging, use, and transportation compared to pellet form. Nutrient levels can be increased through fish bones and rice bran addition. This research aims to determine the characteristics of the best pellets based on Ministry of Agriculture quality standards No. 261/2019, such as length, diameter, density, water content and N, P, K levels. The eco enzyme, water, fish bones, and rice bran’s formula were: C1 (1: 0: 1: 1), C2 ( ¾: ¼: 1: 1 ), and C3 ( ½: ½: 1: 1). Pellets were made by mixing the ingredients with 5% tapioca solution. The tools used to measure pellet length, diameter, and pH were caliper and pH meter. The water content using the gravimetric method. The N, P, and K levels were tested at BALISTA Lembang, Bandung. All formulations’ pellet length and diameter averaged ±12 mm and 4 mm. Water content of C1, C2, and C3 pellets were 8.63%, 8.97%, and 9.18%, respectively. pH of C1, C2, and C3 pellets were 5.7, 5.8, and 5.9, respectively. Particle density for C1, C2, and C3 were 1.37 g/cm3, 1.44 g/cm3, and 1.46 g/cm3, respectively, while the bulk densities were 0.58 g/cm3, 0.63 g/cm3, and 0.64 g/cm3, respectively. The N, P, K levels in C1, C2, and C3 were 5.2%, 4.79% and 4.3%, respectively. C3 is the best formulation. All pellets meet quality standards.

The influence of the wheat-amaranth bran content on the pan bread quality

The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products. The obtained experimental results of the acidity and moisture content of samples of dough pieces with the addition of wheat-amaranth bran (5–15 %) and a control sample of wheat dough with 5 % content of wheat bran are within the normative values established in the standards. The addition of 5, 10 and 15 % wheat-amaranth bran improves the nutritional value of the finished product due to the high content of protein, micro- and macroelements, and highly unsaturated oil in the seeds, which contains squalene. Adding wheat-amaranth bran does not change the structure and properties of bread. The resulting samples of tin bread containing 5, 10 and 15 % wheat-amaranth bran have a smooth surface without any special deformations, a soft, elastic crumb, uniform thin-walled porosity without breaks; the taste and smell correspond to this type of wheat bread. The most pronounced taste and smell of wheat bread with 5 % wheat bran content is in tin bread containing 15 % wheat-amaranth bran. The physicochemical parameters of wheat-amaranth test samples, with the exception of moisture and acidity, do not exceed the values of the control sample. Based on the results of the research, technology for preparing enriched wheat pan bread with the addition of wheat-amaranth bran in amounts of 5, 10 and 15 % has been developed.

Cookies developed with malted barley residue: nutritional composition and health benefits

Malted barley residue (malt bagasse) is obtained in the brewing process and due to its nutritional potential, can be an alternative ingredient for food composition. The objective of the present study was to develop cookies using malt bagasse bran as an ingredient. The cookies were produced and submitted to physicochemical analyses: moisture content, ash determination, minerals, protein, lipid, fiber, carbohydrate and energy value. The addition of malt bagasse bran in the cookie promoted an increase in the nutritional quality of the product, making the product rich in fiber, minerals (phosphorus, zinc and iron), and low in sodium. The cookie presented omega-9 monounsaturated fatty acid and considerable amount of proteins. Thus, malt bagasse bran has the potential to be used as a functional ingredient for products such as cookies.

Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.

Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs.

Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers

Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat), and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluated the effects of different levels of oat bran addition on physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10, and 15% oat bran plus garlic and salt, then manually processed and analyzed for composition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture, and color), and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was found for color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overall consumer acceptance.

Disparities and mechanisms of carbon and nitrogen conversion during food waste composting with different bulking agents

The low C/N ratio, high moisture content, and low porosity of food waste require the addition of bulking agents for adjustment during the composting process. However, the effect and mechanism of different bulking agents on the reduction of carbon and nitrogen losses are unclear. Therefore, this study conducted experiments to evaluate and clarify the differences in carbon and nitrogen transformation between sawdust, rice husk and wheat bran in food waste composting. The results showed that the addition of bulking agents promoted the conversion of carbon and nitrogen into total organic carbon (TOC) and total organic nitrogen (TON) rather than CO2 and NH3. The carbon and nitrogen losses were reduced by 16.00–25.71% and 11.56–29.54%, respectively. Notably, the Sawdust group exhibited the highest carbon retention, whereas the Wheat_bran group demonstrated superior nitrogen retention. The succession of bacterial communities showed that sawdust enhanced the cellulolysis and xylanolysis functions while wheat bran promoted nitrogen fixation. Correlation analysis was further employed to speculate on potential interactions among carbon and nitrogen components. The incorporation of sawdust and rice husk improved humification partly due to the addition of lignocellulose and the accumulation of total dissolved nitrogen (DTN) in the substrate, respectively. In the process of ammonia assimilation, the addition of wheat bran promoted the accumulation of dissolved organic carbon (DOC), contributing to the synthesis of TON to a degree. These findings offer cost-effective strategies for conserving carbon and nitrogen from loss in food waste composting by selecting suitable bulking agents, ultimately producing high-quality fertilizer.

Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).

Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage

BackgroundPaper mulberry has been considered as a high-quality protein feedstuff to cope with the shortage of feed and the development of livestock. In addition, the features of high moisture and low water-soluble carbohydrate concentration in fresh paper mulberry make it difficult to ensile. Therefore, it is important to find an optimal way to improve the paper mulberry silage quality. In this study, we aimed to investigate the application of Lactobacillus plantarum (LP) and wheat bran (WB) on the fermentation characteristics, chemical composition and microbial community of paper mulberry silage.ResultsThe objective of this study was to evaluate the effects of Lactobacillus plantarum and wheat bran alone or combination (LP + WB) addition on the fermentation quality and bacterial community of paper mulberry silage. After 60 days of ensiling, the employed three treatments had higher crude protein contents compared with control (P < 0.05). More importantly, WB and LP + WB treatments significantly reduced the pH value and NH3-N concentration, and increased lactic acid content (P < 0.05). Microbial analysis indicated that the bacterial community in WB and LP + WB treatments showed distinct difference with LP and control. Lactobacillus was the dominant genera in all treatments. However, at the species level, Lactobacillus farciminis became the most dominant bacteria in control and LP treatments while the dominant bacteria in WB and LP + WB were Lactobacillus brevis and Lactobacillus farciminis. In addition, Lactobacillus brevis was positively correlated to crude protein and lactic acid and negatively correlated to pH and NH3-N. Overall, this study revealed that ensiling paper mulberry with WB or combination LP could improve silage quality through altering microbial community, which provided a practical approach for enhancing paper mulberry silage quality.ConclusionWheat bran and combinations of Lactobacillus plantarum and wheat bran additions could reduce pH, NH3-N and increase LA content. The application of WB and LP + WB shifted the dominant bacteria species to Lactobacillus brevis. In summary, the addition of wheat bran and combinations of lactic acid bacteria and wheat bran were effective ways to enhance paper mulberry silage fermentation.Graphical