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Effect of Solid State Fungal Fermentation on the Chemical Composition of Adansonia Digitata Seed

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Effect of Solid State Fungal Fermentation on the Chemical Composition of Adansonia Digitata Seed Covenant Journal of Physical & Life Sciences (CJPL) Vol. 7 No. 1, March, 2019 (SE) An Open Access Journal Available Online Effect of Solid State Fungal Fermentation on the Chemical Composition of Adansonia digitata Seed 1*Majekodunmi Racheal Adedayo & 2Alhassan Sani 1Microbiology Unit, Biosciences and Biotechnology Department, College of Pure and Applied Sciences, Kwara State University, Malete, Nigeria. 2Department of Microbiology, Faculty of Life Sciences, University of Ilorin, Ilorin, Nigeria. *[email protected] [email protected] [email protected] Received: 24th October, 2018; Accepted: 10th February, 2019; Online Published: May 7st, 2019. URL http//Journal.covenantuniversity.edu.ng/cjoe/ 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 hours 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 hours. The fermented products were analyzed for proximate and anti-nutrient 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 anti-nutrients 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. Key words: Adansonia digitata, anti-nutrients, nutrients, fermentation, fungi. 11 Introduction fermentation. Fermentation is one of the The growing concern for the acute food oldest methods and widely used process shortages for the world’s expanding of producing and preserving food on local population has led to the exploitation of and industrial levels [8]. Fermentation for non-conventional food sources as food production may either be anaerobic potential alternatives [1]. The solution to or aerobic or both. Fermentation changes the food problem must be sought through the characteristics of the food by the a combination of all available sources. action of the enzymes produced by the Due to the increasing demand for protein fermenting microbes whether bacteria, and energy to support the ever-increasing mould or yeasts. The term solid-state world population, efforts are been directed fermentation (SSF) has been variously at exploring new and nonconventional defined as the cultivation of sources of food that grow in the arid and microorganisms on solid, moist substrates semiarid land regions of the world. Food in the absence of free aqueous phase [9], and agricultural scientists are now or cultivation of microorganisms in the beginning to screen wild and under- presence of a liquid phase at maximal exploited native plants for possible solid substrate concentrations or on inert potential sources of food in an attempt to carriers supporting moist substrate [10]. It widen the narrow food base [2, 3]. Several has several advantages over liquid state or reports have also indicated that lots of submerged fermentation. Adansonia lesser-known native crop species are high digitata, the baobab tree, is a member of in nutrients and could possibly relieve the Bombacaceae family, which consists critical food shortages if given adequate of around 20 genera and around 180 promotion and research attention [4, 5]. species [11]. Authors [12] reported that However, prior to utilization of such the acceptability and optimal utilization of unconventional resources, data indicating A. digitata seed as a protein source is the nutrient composition and toxic factors limited by the presence of inherent anti- should be available. Toxicological nutrients such as protease inhibitors, evaluation of possible epidemiological tannins, phytic acid and amylase response to the ingestion of novel food inhibitors. Phytochemicals (anti-nutrients) sources and the methods of processing have been reported to be toxic at 5 g per that will enhance their utility as food or serving [13]. The acceptability and feed ingredient are all necessary in order optimal utilization of A. digitata seed as a to achieve optimal utilization [6]. protein source has been reported to be Competition between man and his limited by the presence of anti-nutritional livestock for food sources has been factors such as trypsin inhibitors, protease recognized as a major cause of the inhibitors, tannins, phytic acid, oxalate, increase in the cost of ingredients used in alkaloids, phytate and amylase inhibitors compounding livestock feed. This has [14, 15, 16]. [17] suggested that though been recognized to account for more than processing techniques may rob a food 70% of the total cost of animal production item of some nutrients, processing thus seriously reducing the return and systems may also enhance food nutritional marginal profit [7] in the developing quality by reducing or destroying the anti- countries essentially in Africa and nutrients present. The aim of this work particularly in Nigeria. Several methods therefore, is to evaluate the proximate and have been employed to improve the antinutrient content of A. digitata seed nutritional quality of legumes, cereals and fermented with mono-culture fungi under other form of seeds, essentially 12 Majekodunmi Racheal Adedayo & Alhassan Sani CJPL (2019) 7(1) 11-28 (SE) solid state techniques with a view to fungal isolates were preserved on agar determining their nutritive potentials. slant at 4 oC for further use. Materials and Methods Fungal spore preparation and Collection and authentication of seed monoculture fermentation of seed Mature, dried A. digitata pods were Fungal spore suspension of actively collected from the premises of University growing mid log phase culture of the of Ilorin, Ilorin, Kwara State, Nigeria was fungal isolates were prepared according to authenticated at the Department of Plant the method described by [21]. An agar Biology with voucher number of slant of four days old pure culture of each Adansonia digitata (UIH 1048). of the organisms was used. Sterile Preparation of seed distilled water (10 ml) was added to the The pods were cracked manually to slant and shook well to wash the spores. release the seeds. The seeds ebbed in pulp The spore suspension was counted using were washed with plenty of clean water to the Neubauer counting chamber. A spore remove the pulp before drying to remove suspension of about 5x104 spore/ml was the wetness. The seeds were pulverized used in each case for inoculation. Twenty with an electrical grinder to rough grams (20 g) of the seed samples were particles sizes of about 2 mm in diameter, measured separately into 250 ml thereafter they were stored in airtight Erlenmeyer flasks, plugged with cotton container for further use. wool, wrapped with aluminium foil and Isolation of organisms from naturally sterilized in the autoclave at 121 oC for fermented A. digitata seed 15minutes. The sterile samples were The pulverized seeds were subjected to mixed with 20ml of sterile distilled water natural fermentation as follows. Precisely and stirred properly until uniform mashes 250 g of the pulverized seeds were mixed were obtained in each case. Two millilitre with 250 ml of sterile distilled water in (2 ml) from each of the monoculture plastic fermentors of two litre capacities. suspension was used as fermentation The mixtures were stirred properly until a starter to inoculate each of the samples in uniform mash was obtained, covered and the fermentors. The mixtures were allowed to ferment at room temperature allowed to ferment for 120 hours at room (28±2 oC) in the laboratory for seven days or ambient temperature (28±2oC) [18, 19]. [18, 19]. Fungi were isolated from the Fermented samples were taken daily, naturally fermented seeds through serial dried at 60 oC in the oven for 4hours to dilution and pour plate method using safe moisture content and used for Potato- Dextrose agar into which 10 % analysis of proximate (moisture content, Streptomycin has been added to inhibit crude fibre, crude protein, crude fat, ash bacteria growth. Culturing was done in content, carbohydrate and glucose), duplicates. phytochemical (saponins, tannins, Identification of the Isolates phytates and oxalates) analysis were done The fungi isolated from the fermenting on fermented products after 120 hours. mixture were sub cultured until pure Determination of proximate content of isolates were obtained. Morphological and the seed microscopical analyses for the The crude protein content of the samples identification of the isolates were carried was determined following the Kjeldahl out and result obtained compared with method. literature to identify the organisms as The moisture content, total ash, crude described by [20]. Pure cultures of the fibre, crude fat (Soxhlet extraction 13 Majekodunmi Racheal Adedayo & Alhassan Sani CJPL (2019) 7(1) 11-28 (SE) method) content of the seed were the proximate composition of the seed. determined following [22]. The
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