Authors : C.O. Olaniyi
Abstract: The effect of solid state fermentation of Aspergillus niger on millet’s nutritional quality and phytic acid content were investigated in this study. Ammonium sulphate and urea as Nitrogen sources were used in combination with millet at 10 gN kg 1 substrate. The mixture was fermented for 84 h at 35�C and 90-95% RH in the laboratory. The results indicated that the crude protein content of millet was raised from 10.96-17.33%, while the crude lipid was lowered fro 3.12-2.58%. The ash content value was greatly increased from 1.36-7.94%. Five percent changes in minerals (calcium, magnesium and phosphorus) content values were also observed. Phytic acid content value of 0.4 mg 100g 1 reduced significantly to minimal 0.015 mg 100g 1.
C.O. Olaniyi , 2008. Effects of Fungal Solid State Fermentation Using Aspergillus niger on the Nutritional Quality and Phytic Acid Content of Millet. Journal of Fisheries International, 3: 39-41.