@article{MAKHILLJFI20083221608,
    title = {Effects of Fungal Solid State Fermentation Using <I>Aspergillus niger </I>on the Nutritional Quality and Phytic Acid Content of Millet},
    journal = {Journal of Fisheries International},
    volume = {3},
    number = {2},
    pages = {39-41},
    year = {2008},
    issn = {1817-3381},
    doi = {jfish.2008.39.41},
    url = {https://makhillpublications.co/view-article.php?issn=1817-3381&doi=jfish.2008.39.41},
    author = {C.O. Olaniyi},
    keywords = {Pennisentum americanum,solid state fermentation,Aspergillus niger,nutritional quality,phytic acid content},
    abstract = {The effect of solid state fermentation of <I>Aspergillus niger</I> on millet&#8217;s nutritional quality and phytic acid content were investigated in this study. Ammonium sulphate and urea as Nitrogen sources were used in combination with millet at 10 gN kg <SUP>1</SUP> substrate. The mixture was fermented for 84 h at 35°C and  90-95%  RH in the laboratory. The results indicated that the crude protein content of millet was raised from 10.96-17.33%, while the crude lipid was lowered fro 3.12-2.58%. The ash content value was greatly increased from 1.36-7.94%. Five percent changes in minerals (calcium, magnesium and phosphorus) content values were also observed. Phytic acid content value of 0.4 mg 100g <SUP>1</SUP> reduced significantly to minimal 0.015 mg 100g <SUP>1</SUP>.}
    }