Authors : Majekodunmi Racheal Adedayo, Alhassan Sani and Shola Kola Babatunde
Abstract: The seed of Adansonia digitata was fermented with the aim of producing additional plant protein food and feed. The seed was subjected to natural fermentation for 120 h under laboratory condition. Nine moulds and two yeasts were isolated and characterized macroscopically and microscopically as Aspergillus niger, Aspergillus flavus, Penicillium citrinum, Penicillium chrysogenum, Mucor racemosus, Mucor hiemalis, Rhizopus stolonifer, Alternaria tenuis, Scopuloriopsis brevicaulis, Saccharomyces cerevisiae and Schizosaccharomyces pombe. Spores of isolated fungi were used as starter cultures in the fermentation of the seed using solid state fermentation method for 120 h. The fermented products were analyzed for proximate and antinutrient content using standard methods. The result showed a significant increase (p<0.05) in crude protein, total ash and carbohydrate but decreased significantly (p>0.05) in crude fat and crude fibre. The antinutrients in form of total tannins, saponins, oxalate and phytate content were significantly decreased after fermentation. From the findings in this research it was concluded that fermented A. digitata seed can serve as additional plant protein food source in food and feed formulation for livestock.
Majekodunmi Racheal Adedayo, Alhassan Sani and Shola Kola Babatunde, 2020. Effect of Solid State Fungal Fermentation on the Proximate and Antinutritive Composition of Adansonia digitata Seed. Research Journal of Biological Sciences, 15: 69-76.