title: Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry.
abstract: Vegetable waste typically has high moisture content and high levels of protein, vitamins and minerals. Its value as an agricultural feed can be enhanced through solid-state fermentation (SSF). Two experiments were conducted to evaluate the nutritional status of the products derived by SSF of a mixture of dried vegetable waste powder and oil cake mixture (soybean flour, wheat flour, groundnut oil cake and sesame oil cake at 4:3:2:1 ratio) using fungi Aspergillus niger S(1)4, a mangrove isolate, and A. niger NCIM 616. Fermentation was carried out for 9 days at 35% moisture level and neutral pH. Significant (p<0.05) increase in crude protein and amino acids were obtained in both the trials. The crude fat and crude fibre content showed significant reduction at the end of fermentation. Nitrogen free extract (NFE) showed a gradual decrease during the fermentation process. The results of the study suggest that the fermented product obtained on days 6 and 9 in case of A. niger S(1)4 and A. niger NCIM 616 respectively contained the highest levels of crude protein.
authors.affiliation: Central Institute of Fisheries Education (Deemed University), Versova, Mumbai 400 061, India.
authors.forename: N
authors.initials: N
authors.lastname: Rajesh
authors.lastname: Imelda-Joseph
authors.forename: R Paul
authors.initials: RP
authors.lastname: Raj
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001234:Aspergillus niger / Q000378:metabolism*; D001673:Biodegradation, Environmental; D019149:Bioreactors; D001709:Biotechnology / Q000379:methods*; D003470:Culture Media; D005285:Fermentation; D010940:Plant Proteins / Q000032:analysis; D012037:Refuse Disposal / Q000379:methods; D013696:Temperature; D014675:Vegetables; D014866:Waste Products
chemical_list: D000596:Amino Acids; D003470:Culture Media; D010940:Plant Proteins; D014866:Waste Products