@article{MAKHILLRJBS202015311520,
    title = {Effect of Solid State Fungal Fermentation on the Proximate and Antinutritive Composition
of <i>Adansonia digitata</i> Seed},
    journal = {Research Journal of Biological Sciences},
    volume = {15},
    number = {3},
    pages = {69-76},
    year = {2020},
    issn = {1815-8846},
    doi = {rjbsci.2020.69.76},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2020.69.76},
    author = {Majekodunmi,Alhassan and},
    keywords = {Adansonia digitata,antinutrients,nutrients,fermentation,fungis},
    abstract = {The seed of <i>Adansonia digitata</i> was fermented
with the aim of producing additional plant protein food
and feed. The seed was subjected to natural fermentation
for 120 h under laboratory condition. Nine moulds and
two yeasts were isolated and characterized
macroscopically and microscopically as <i>Aspergillus niger</i>,
<i>Aspergillus flavus</i>, <i>Penicillium citrinum</i>, <i>Penicillium
chrysogenum</i>, <i>Mucor racemosus</i>, <i>Mucor hiemalis</i>,
<i>Rhizopus stolonifer</i>, <i>Alternaria tenuis</i>, <i>Scopuloriopsis
brevicaulis</i>, <i>Saccharomyces cerevisiae</i> and
<i>Schizosaccharomyces pombe</i>. Spores of isolated fungi
were used as starter cultures in the fermentation of the
seed using solid state fermentation method for 120 h. The
fermented products were analyzed for proximate and
antinutrient content using standard methods. The result
showed a significant increase (p<0.05) in crude protein,
total ash and carbohydrate but decreased significantly
(p>0.05) in crude fat and crude fibre. The antinutrients in
form of total tannins, saponins, oxalate and phytate
content were significantly decreased after fermentation.
From the findings in this research it was concluded that
fermented <i>A. digitata</i> seed can serve as additional plant
protein food source in food and feed formulation for
livestock.}
    }