Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation | ||||
| Egyptian Journal of Chemistry | ||||
| Article 11, Volume 63, Issue 10, October 2020, Page 3713-3720 PDF (768.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2020.20655.2237 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abeer Essam El-Din Mahmoud   1; Hammed Abdel Aziz Ali Omer2; Amira Taha Mohammed3; Mamdouh Moawad Ali 3
| ||||
| 11Biochemistry Department, Genetic Engineering and Biotechnology Research Division, National Research Centre, Dokki 12622, Giza, Egypt | ||||
| 2Animal Production Department, Agricultural and Biological Research Division, National Research Centre, Dokki 12622, Giza, Egypt | ||||
| 3Biochemistry Department, Genetic Engineering and Biotechnology Research Division, National Research Centre, Dokki 12622, Giza, Egypt | ||||
| Abstract | ||||
| Agricultural wastes recycling represents a critical point in sustainable development approaches since waste management is a must for conservation of natural resources and for protecting the environment. Production of livestock is limited by the production of animal feed. Solid State Fermentation (SSF) of agro-industrial pomace represents an eco-friendly and cheap approach for recycling of agro-industrial pomace into better quality animal feed. In the present study, the ability of bioconversion of pomegranate, orange, grape and mango pomace into value-added animal feed by SSF of the yeast Kluyveromyces marxianus NRRL Y-8281 was evaluated. Chemical analysis, cell wall constituents, energetic and nutritive values of each pomace before and after fermentation were reported. Results showed that fermentation increased protein and fat contents and decreased crude fiber content and cell wall constituents in all pomace except for mango pomace whose crude fiber and cell wall constituents were increased after fermentation. Carbohydrate content decreased in all pomace except for pomegranate pomace, while, ash content decreased after fermentation in all pomace except for mango pomace. Moreover, energetic and nutritive values increased after fermentation. SSF of pomegranate, orange, grape and mango pomace by the yeast K. marxianus presents a new eco-friendly valorization technique for converting these wastes into value-added products allowing their use as animal feed or compost. | ||||
| Keywords | ||||
| Fruit pomace; Solid state fermentation; Chemical composition; Cell wall constituents; Energetic values; nutritive values | ||||
|
Statistics Article View: 746 PDF Download: 558 |
||||
