Changes in the cellulose, sugar and crude protein contents of agro-industrial by-products fermented with <i>Aspergillus niger</i>, <i>Aspergillus flavus</i> and <i>Penicillium</i> sp.

Abstract

Changes in the protein, sugar and cellulose of three agro-industrial by-products after fermentation with Aspergillus niger, Aspergillus flavus and Penicillium sp. in solid state were determined. Cellulose was significantly reduced (P<0.05) in all the agro wastes by all the fungi after 14 days. Highest percentage reduction was achieved by A. niger in all the agro wastes; 36.51% for wheat offal (WO), 35.87% for brewers dried grain (BDG) and 35.80% for maize offal (MO). There was a corresponding build up of all the soluble sugars in the substrate up to 14 days. Beyond day 14, the sugar level began to fall and there was no more significant degradation of the cellulose. The crude protein of the BDG, MO and WO increased significantly (P<.0.05). After 14 days, the highest percentage increase in protein (41%) was obtained in WO inoculated with A. niger. Results of the study indicate the possibility of enhancing the feeding value of these by-products by a simple, inexpensive and easily adaptable technique.


Key Words: Cellulose, sugar, protein, changes, fermentation, fungi.


African Journal of Biotechnology Vol.3(3) 2004: 186-188