Protein Enrichment of Spent Sorghium Residue Using Candida Species and Sccharomyees cerevisiae

Silas, D. E. and Dunah, C. S. and De, N (2004) Protein Enrichment of Spent Sorghium Residue Using Candida Species and Sccharomyees cerevisiae. The Biotechnology of Nigeria, 15 (1). pp. 22-29. ISSN 0189-1731

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Abstract

Three different yeast isolates were used to improve the nutritional value of spent sorghum, a byproduct obtained during the production of a local drink "Akamo" in Nigeria. The yeast isolates used were Saccharomyces cerevisiae (dry yeast). Candida' A I iso lated from locally processed milk "nono" and Candida A2 isolated from a local beverage "b urukutu". Using S cerevisiae and treated spent sorghum at 4.0g/I 00 ml , the optimum period of fermentation , I I'" day of fermentation was determined. The optimum concentration of spent sorghum for protein enrichment with S. cerevisiae was 7.5g/l 00 mi. The protein content of unfermented sorghum ( 4.I-4 .5% of dry matter) increased significantly on II'" day of fermentation for all the isolates ( J 0.0 -I2 .5% of dry matter). The ether extract content of the unfermented spent sorghum also increased from 2.0% t 6.0% during fermentation by S. cerevisiae, Candida A I and Candida A2 respectively. The crude protein and the ether extrac contents of fermented spent sorghum are comparable to the levels found in most animal feeds available in the market. So. inclus ion of this nutritionally enriched byproduct in animal diet may be recommended preceded by animal trials.

Item Type:	Article
Uncontrolled Keywords:	S.ce revisiae, Candida sp., sorghum, protein enrichment. anima l feed.
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mrs Patricia Nwokealisi
Date Deposited:	23 Apr 2015 21:25
Last Modified:	23 Apr 2015 21:25
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/5106

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