Protein Enrichment of Potato Peels Using Saccharomyces cerevisiae via Solid-State Fermentation Process
- 1 Chemical Engineering Department, Enugu State University of Science and Technology (ESUT), Enugu, Nigeria
- 2 Chemical Engineering Department, Enugu State University of Science and Technology (ESUT), Enugu, Nigeria
- 3 Chemical Engineering Department, Enugu State University of Science and Technology (ESUT), Enugu, Nigeria
Abstract
In order to add value to potato peels and also curb their environmental pollution problems , this study investigated the protein enrichment of potato peels with Saccharomyces cerevisiae via Solid-State Fermentation (SSF). SSF is a fermentation process which involves solid matrix and is carried out in absence or near absence of free water. SSF of potato peel mashed was carried out with S. cerevisiae at 30°C, pH of 5.5, moisture adjustment between 40 and 90%, addition of ammonium sulphate and urea salts as nitrogen supplements for the microorganisms for 3 days. The results showed that the percentage crude protein content of all the fermented samples increased significantly when compared with the unfermented sample. 40% moisture content adjustment and ammonium sulphate as nitrogen source gave the best result. The crude protein increased from 12.5% to 21.86% , which is 74.88% increment for ammonium sulphate supplementation, and 12.5% to 18.42% , which is 47% increment for urea supplementation. Therefore , the fermented peels could serve as good source of cheap protein enriched feed for livestock.
- Ezekiel, O.O., Aworh, O.C., Hans, P.B. and Ezeji, T.C. (2010) Protein Enrichment of Cassava Peel by Submerged Fermentation with Trichoderma Viride (ATCC 36316). African Journal of Biotech, 9, 187-194.
- Food and Agriculture Organization (1985) The State of Food and Agriculture; Mid-Decade Review of Food and Agriculture. Proceedings of the World Food Survey Conference, World Health Organization Tech. Series, Rome, Italy.
- Yahaya, I., Nok, A., Saidu, S.A., Achi, S.S. and Bonire, J.J. (2007) Nutritional and Antinutritional Assessment of the Peel of Dioscoreaalata (Water yam). Chemclass Journal, 4, 65-69.
- Agwunobi, L.N., Angwukam, P.O., Cora, O.O. and Isika, M.A. (2002) Studies on the Use of Colocasiaesculenta (Taro Cocoyam Tissue) in the Diets of Weaned Pigs. Tropical Animal Health and Production, 34, 241-247. https://doi.org/10.1023/A:1015234709538
- Brown, C.R., Culley, D., Bonierbale, M. and Amorós, W. (2007) Anthocyanin, Carotenoid Content, and Antioxidant Values in Native South American Potato Cultivars. Hortscience, 42, 1733-1736.
- Antomide Mmadiniru, J. and Antai, S.P. (2012) Inorganic Nitrogen Supplementation and Micro-Fungal Fermentation of White Yam Peels (Flour) into Single Cell Protein. Journal of Microbiology, Biotechnology and Food Sciences, 2, 820-832.
- Rajoka, M.I. (2005) Production of Single Cell Protein through Fermentation of a Perennial Grass Grown on Saline Lands with Cellulomonas biazotea. World Journal of Microbiology and Biotechnology, 21, 207-211. https://doi.org/10.1007/s11274-004-2889-6
- Achinewhu, S.C., Barber, L.I. and Ijeoma, I.O. (1998) Physicochemical Properties and Garification (Garri Yield) of Selected Cassava Cultivars in Rivers State, Nigeria. Plant Foods for Human Nutrition, 52, 133-140. https://doi.org/10.1023/A:1008029101710
- Cannel, E. and Moo-Young, M. (1980) Solid State Fermentation Systems. Process Biochemistry, 15, 2-7.
- Hayder, Kh., Ali, Q. and Zulkali, M.M.D. (2011) Utilization of Agro-Residual Ligno-Cellulosic Substancesby Using Solid State Fermentation: A Review. Croatian Journal of Food Technology, Biotechnology and Nutrition, 6, 5-12.
- Ezekiel, O.O., Aworh, O.C., du Preez, J.C. and Steyn, L. (2012) Cultivation of Candida Utilis on Cassava Peel Hydrolysates for Single-Cell Protein Production. Journal of Food Science and Engineering, 2, 452-461.
- Akintomide, M. and Antai, S. (2012) Protein Enrichment of Irish Potato Peels through Solid-Substrate Fermentation by Aspergillus Niger. Journal of Environmental Science, Toxicology and Food Technology, 1, 15-19.