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FERMENTATION OF PLANTAIN PEEL
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ABSRACT - [ Total Page(s): 1 ] ABSTRACT Ripe plantain peels (RPP) and unripe plantain peels (UPP) were subjected to solid state fermentation using pure culture of three fungal isolates, namely Aspergillus niger, a flavus and penicillium sp. After seven days of fermentation a niger, a flavus and penicillum sp increased the crude protein content of both unripe plantain and ripe plantain peels by 34, 30.3, 2.3 and 9.5, 4.5, 4.0% respectively. Though the UPP fermented with pencillium sp showed the least percentage increase in the crude protein content after seven days of fermentation, it recorded the highest percentage increa
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TABLE OF CONTENTS - [ Total Page(s): 1 ] TABLE OF CONTENTTitle Page CertificationDedication Acknowledgement Abstract CHAPTER ONE1.1 Introduction1.2 Literature ReviewCHAPTER TWO2.1 Material2.2 MethodCHAPTER THREE3.1 ResultCHAPTER FOUR4.1 Discussion 4.2 Conclusion4.3 References ... Continue Reading
CHAPTER ONE - [ Total Page(s): 1 ] CHAPTER ONEINTRODUCTIONFermentation is a metabolic process converting sugar to acids, gases and or alcohol using yeast or bacteria. In it strictest sense, fermentation is the absence of the electron transport chain and takes a reduced carbon source such as glucose and makes products like lactic acid or acetate (Oboh et al., 2002). Fermentation is one of the oldest methods of applied biotechnology, having been used in food processing and presentation as well as beverages production for over 6000 years (Motarjemi, 2000) The fermentation processes of staple food serve as a means of providing a ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ] ABSTRACT Ripe plantain peels (RPP) and unripe plantain peels (UPP) were subjected to solid state fermentation using pure culture of three fungal isolates, namely Aspergillus niger, a flavus and penicillium sp. After seven days of fermentation a niger, a flavus and penicillum sp increased the crude protein content of both unripe plantain and ripe plantain peels by 34, 30.3, 2.3 and 9.5, 4.5, 4.0% respectively. Though the UPP fermented with pencillium sp showed the least percentage increase in the crude protein content after seven days of fermentation, it recorded the highest percentage increa
... Continue Reading
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