In Vitro Digestibility Evaluation of Fermented Coconut Meal Using Aspergilius Niger NRRL 337

ABSTRACT: Dry matter and protein digestibililies of fermented coconut meal (FCM) using AspergrIlus nige⢠NRRL 337 were evaluated using in vitro method. The FCM was prepared through aerobic fermentation process continual with anaerobic enzymatic process. Both fermentation and enzymatic process have increased in vitro dry matter digestibility (IVDMD) and in vitro corrected protein digestibility (1VCPD) of coconut meal. The fermentation process has increased IVCPD inore effective than that of enzymatic process, whereas the enzymatic process has increased IVDMD more elective. The increase of digestibilities is correlated with the decrease of neutral detergent fibre (NDF) and the increase of coneeted protein content (CPC), The highest IVDMD and IVCPD of FCM were resulted front the fermentation of coconut meal added with minerals\u27 (NI14)2S0,4, urea, Nal I2PO4, MgSO4 and KCII itiid enzymatic process at 50°C The increase of IVDMD and 1VCPD and CPC were 26,5, (1(1.7 and 15(1% respectively, whereas the decrease of NDF was 46.8%. Key Words: Coconut Meal, Fermentation Pi mess, Aspergillus Niger, In Vitro Digestibilit