TY  - JOUR
T1  - Effects of Fungal Solid State Fermentation Using <I>Aspergillus niger </I>on the Nutritional Quality and Phytic Acid Content of Millet
AU - , C.O. Olaniyi 
JO  - Journal of Fisheries International
VL  - 3
IS  - 2
SP  - 39
EP  - 41
PY  - 2008
DA  - 2001/08/19
SN  - 1817-3381
DO  - jfish.2008.39.41
UR  - https://makhillpublications.co/view-article.php?doi=jfish.2008.39.41
KW  - Pennisentum americanum
KW  -solid state fermentation
KW  -Aspergillus niger
KW  -nutritional quality
KW  -phytic acid content
AB  - 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>.
ER  -