Department of Biochemistry and Biotechnology, Faculty of Biosciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
*Corresponding author: E-mail: doughan.albert@gmail.com
Online published on 29 November, 2018.
The study was carried out to assess the effect of fermentation on the proximate composition of yam peels with the aim of producing an improved animal feed. Yam peels were milled, sterilized and subjected to incubation with Pleurotus ostreatus and Aspergillus niger for a period of eight weeks. Fermented and unfermented yam peels were produced. Fermentation resulted in increase (P<0.05) in crude protein, ash and carbohydrate whereas there was a decrease (P<0.05) in crude fiber. The protein content increased by 34.9 and 55.6%, total ash by 60 and 80%, carbohydrates by 28.1 and 22.7% for A. niger and P. ostreatus treated substrates, respectively. The crude fiber also decreased by 60.6 and 55.8% for A. niger and P. ostreatus treated substrates, respectively. Qualitatively, tannin levels also decreased with fermentation time. Biological treatment of yam peels by fermentation with P. ostreatus and A. niger improved the nutritive value of yam peels which could be used for monogastric animals.
Animal feed, Aspergillus niger, Bioconversion, Lignocellulose, Pleurotus ostreatus, Solid state fermentation
