Journal of Food Technology

Year: 2005
Volume: 3
Issue: 4
Page No. 572 - 575

Possible Effects of Fungal Fermentation on Bambara Groundnut (Vigna Subterranea (L) Verdc.) As a Feedstuff Resource

Authors : L.C. Nwanna , V.N Enujiugha , A.O Oseni and E.E. Nwanna

Abstract: The possibility of using fungal-fermented bambara groundnut (Vigna subterranea (L) Verdc.) cotyledon and hulls as feedstuffs resources was investigated.The whole seed and hulls were separately fermented with a mixed culture of Aspergillus niger, Aspergillus flavus, Penicillium sp., Trichoderma sp. and yeast. Also the organisms were each used separately to ferment the seed cotyledons. The samples were then examined for proximate nutrient composition, minerals, cellulose, lignin and sugar contents as well as some anti-nutritional factors (phytates and tannins). Analysis was also carried out on the unfermented whole seed, unfermented dehulled seed, untreated hulls and naturally fermented seeds.The results indicate that the organisms have variable effects on the nutritional and anti-nutritional contents of the seeds. Fermenting the seeds with yeast or Penicillium separately significantly (p<0.05) increased the protein content, but a combined organism fermentation did not produce any noticeable nutritional advantage. Fermenting the seed hulls positions them for use as an excellent livestock or fish feed source.

How to cite this article:

L.C. Nwanna , V.N Enujiugha , A.O Oseni and E.E. Nwanna , 2005. Possible Effects of Fungal Fermentation on Bambara Groundnut (Vigna Subterranea (L) Verdc.) As a Feedstuff Resource . Journal of Food Technology, 3: 572-575.

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