Biochemical characterization of solid state fermented maize cob (Zea mays) using Rhizopus oligosporusand its application in poultry feed production

Purpose This study aimed to evaluate the biochemical characterization of solid state fermented maize (Zea mays) cob and its use in poultry feed production.Method Solid state fermentation was carried out at room temperature for 72 hours using Rhizopus oligosporus inoculum with a well prepared phosphate buffer (50 mM , pH 6).Results Results showed a significant (p< 0.05) increase in glucose and decrease in sugars and soluble proteins concentration in the R. oligosporus fermented maize cob. At 10% inoculum, the highest concentrations of glucose, reduced sugars and soluble proteins were 1.15±0.21, 45.7±0.6 and 12.9±0.3 mg g-1, respectively. Similarly, the total phenol, flavonoid content and antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and amylase activity of maize cob increased significantly (p < 0.05) with fermentation. Broiler chickens fed with fermented maize cob of 10% inoculum had the same weight gain as the control (1.4±0.1kg). Fermentation did not induce a significant difference (p<0.05) in the activities of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP).Conclusion The observed increase in proteins and sugars in the fermented products suggests their suitability as excellent components for animal feed production. Thus, the livestock feed formulation industries might benefit from the usage of fermented maize cob as a raw material in animal feeds as well as a protein fortifier

Biochemical characterization of solid-state fermented cassava roots (Manihot esculenta Crantz) and its application in broiler feed formulation

DATA AVAILABILTY : The availability of experimental data would be subject to reasonable request.The biochemical parameters of solid-state fermented peeled and unpeeled cassava roots (Manihot esculenta Crantz) and their application in broiler feed formulations were investigated. Fermentation occurred at room temperature for 72 h (pH 3—9). The samples utilized for five (5) broiler starter feeds were labeled: control, unfermented unpeeled cassava (UUC), unfermented peeled cassava (UPC), fermented unpeeled cassava (FUC), and fermented peeled cassava (FPC). Formulations were made by substituting fermented/non-fermented cassava roots at pH 7 for maize (w/w%). Fermentation-induced changes included increased soluble and total protein concentrations (69.3 and 334.5 mg/g) and (9.6 and 10.8%), respectively, in cultures prepared with peeled and unpeeled cassava at pH 7 compared to the control (p  0.05) for birds fed with fermented peeled and unpeeled cassava. Conversely, serum albumin and calcium levels were significantly lower (p < 0.05) for birds fed with the control feed compared to birds fed with fermented feeds. The results imply that fermented peeled and unpeeled cassava roots could be a safe and nutritionally beneficial replacement for maize in broiler diet.https://link.springer.com/journal/112742023-12-29hj2023Consumer ScienceFood Scienc