ABSTRACT
Ripe
plantain peels (RPP) and unripe plantain peels (UPP) were subjected to solid
state fermentation using pure culture of three fungal isolates, namely
Aspergillus niger, a flavus and penicillium sp. After seven days of fermentation
a niger, a flavus and penicillum sp increased the crude protein content of both
unripe plantain and ripe plantain peels by 34, 30.3, 2.3 and 9.5, 4.5, 4.0%
respectively. Though the UPP fermented with pencillium sp showed the least
percentage increase in the crude protein content after seven days of
fermentation, it recorded the highest percentage increase (39.8%) when
fermentation was allowed to continue for 21 days. Except in the ripe plantain
peel fermented with A niger, the sugar content of the waste also showed an
increase after seven days of fermentation with the ripe plantain peel fermented
with a flavus recording the highest percentage increase of 142.6%.
There
was a corresponding reduction in the cellulose content of both unripe plantain
peel and ripe plantain peel with the ripe plantain peel fermented with A Niger
showing the highest percentage reduction of 300%.
Available
information reveals that the nutritional value of plantain peels is increased
by fermentation using A. niger A. flavus and pe nicillium sp.
TABLE OF CONTENT
Title Page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
CHAPTER
ONE
1.1
Introduction
1.2
Literature Review
CHAPTER
TWO
2.1 Material
2.2 Method
CHAPTER
THREE
3.1 Result
CHAPTER
FOUR
4.1 Discussion
4.2 Conclusion
4.3 References
CHAPTER
ONE
INTRODUCTION
Fermentation is a
metabolic process converting sugar to acids, gases and or alcohol using yeast
or bacteria. In it strictest sense, fermentation is the absence of the electron
transport chain and takes a reduced carbon source such as glucose and makes
products like lactic acid or acetate (Oboh et al., 2002).
Fermentation
is one of the oldest methods of applied biotechnology, having been used in food
processing and presentation as well as beverages production for over 6000 years
(Motarjemi, 2000)
The
fermentation processes of staple food serve as a means of providing a major
source of nourishment for large rural populations and contributing
significantly to food security by increasing the range of raw material which
can be used in the production of edible products (Adewusi et al., 1999).
Fermentation increases the nutrient contents of food through the biosynthesis
of vitamins, essential amino acids and protein. It improve protein quality and
fiber digestibility. It also enhances the availability of micro nutrient to
organisms for utilization and aids in the degradation of anti nutritional
factors (Achinewhu et al., 1998).
The
bioconversion of agriculture and industrial wastes to chemical feedstock has
led to extensive studies on cellulolytic enzymes produced by fungi and bacteria
waste and their disposal have become an environmental concern worldwide
especially when these waste are biodegradable to useful goods and services
(Shide et al.,2004).
Three
major waste management routes have been identified, namely sewage disposal, composting
and landfill and bioremediation (William,2001) out of which sewage disposal
provides opportunity for possible recovery of useful product after
biodegradation.
The
use of biological means in the degradation of waste, especially agro-industrial
by- products has greater advantages over the use of chemical because
biotechnologically synthesized products are less toxic and environmentally
friendly (Liu et al., 1998). Hence the modern world encourages a shift towards
the use of microbes in degrading agro-industrial waste. So far, the literature
has been silent on the use of some fungi to achieve this purpose in plantain
peels.This study therefore intends to report the changes in the protein,
cellulose and sugar contents of both ripe and unripe plantain peels when fermented
with A. Niger, A. Flavus and penicillium sp (Iyayi, 2004).
LITERATURE
REVIEW
Plantains
are a member of the banana family. They are a starchy, low in sugar variety
that is cooked before serving as it is unsuitable raw. It is used in many
savory dishes somewhat like a potato would be used and is very popular in
Western Africa. It is usually fried or baked. Plantains are grown most widely
in tropical climates.
ASPERGILLUS
NIGER
A.
niger belong to the kingdom of fungi, phylum ascomycota, class eurotiomycetes,
order eurotiales, family of trichocomaceate, genus aspergillus, species of A. niger
fungi. A niger is a fungis and one of the most common species of the genus
aspergillus. It cause a disease called black mold on
certain fruits and vegetables such as
grape, onions and peanuts and is a common contaminant of food.
ASPERGILLUS
FLAVUS A Flavus belong to the kingdom of
fungi,phylum ascomycota, class eurotiomycetes, order eurotiales, family of trichocomaceate,
genus aspergillus, species of A.flavus fungi. Aspergillus flavus is a
saprotrophic and pathogenic fungus with a cosmopolitan distribution. It is
found globally as a saprophyte in soils and cause disease on many important
agriculture crops common host of the pathogen are cereal grains and legumes.
PENICILLIUM
Penicillium belong to
the kingdom of fungi, order eurotiales, family of trichocomaceate, genus
penicillum, penicillium is a genus of a
scomycetous fungi of major importance in the natural environment as well
as food and drug production. Members of the genus produce penicillin a molecule
that is used as an antibiotic which kills or stop the growth of certain kinds
of bacteria inside the body.
AIMS
AND OBJECTIVE
-
To know the nutritional value of
plantain wastes
-
To know the protein content of ripe
plantain peel (RPP) and unripe plantain peel (UPP).
-
To investigate the potential green and
mature plantain peel as a support substrate to produce laccase extracellular
enzymes.
-
To treat waste and enriching products
with protein content
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