Indian Journal of Animal Research
SCOPUSWeb of Science
  • Year: 2023
  • Volume: 57
  • Issue: 7

Solid-state fermentation of cottonseed meal with Saccharomyces cerevisiae for gossypol reduction and nutrient enrichment

  • Author:
  • Padala Dharmakar1,4, S. Aanand1,*, J. Stephen Sampath Kumar2, Muralidhar P. Ande3, P. Padmavathy4, J. Jaculine Pereira4, Ch. Balakrishna5
  • Total Page Count: 7
  • Page Number: 868 to 874

1Erode Bhavanisagar Centre for Aquaculture (EBCeSA), Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Bhavanisagar-638 451, Tamil Nadu, India

2Directorate of Sustainable Aquaculture, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam-611 002, Tamil Nadu, India

3ICAR-Central Institute of Fisheries Education (CIFE), Kakinada Regional Centre, Kakinada-533 007, Andhra Pradesh, India

4Fisheries College and Research Institute, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Thoothukudi-638 008, Tamil Nadu, India

5ICAR-Krishi Vigyan Kendra, Acharya N.G Ranga Agricultural University, Amadalavalasa-532 185, Andhra Pradesh, India

*Corresponding Author: S. Aanand, Erode Bhavanisagar Centre for Aquaculture (EBCeSA), Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Bhavanisagar-638 451, Tamil Nadu, India, Email: anand@tnfu.ac.in

Online published on 31 July, 2023.

Abstract

An experiment was conducted to study the effect of solid-state fermentation (SSF) of cottonseed meal (CSM) with Saccharomyces cerevisiae on anti-nutritional factors and amino acid profile.

A finely ground CSM was fermented with baker's yeast for 48 h at room temperature with periodic observations of pH, temperature and moisture. The fermented substrate was partially sun-dried and nutritional values were observed.

After the SSF process on dry basses, the protein content of CSM increased from 8.74% to 12.67%. Besides increasing the nutritional value, the SSF showed a clear significant effect in reducing the anti-nutritional factors content of raw CSM like total gossypol from 0.28% to 0.21%, phytic acid from 3.3% to 0.3% and total tannin from 1.42% to 0.68%. CSM fermented with S. cerevisiae improved concertations of essential amino acids viz., histidine, isoleucine, valine, methionine and phenylalanine. The protein quality evaluation showed a significant increase in its nutritional value. Based on the present result, it can be concluded that the fermentation of CSM with S. cerevisiae decreases the anti-nutritional factors and improves essential nutrients.

Keywords

Anti-nutritional factor, Cottonseed meal, Saccharomyces cerevisiae, Solid-state fermentation