• Fermentation Of Plantain Peel

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    •  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 increase (39.8%) when fermentation was allowed to continue for 21 days. Except in the ripe plantain peel fermented with A niger, the sugar content of the waste also showed an increase after seven days of fermentation with the ripe plantain peel fermented with a flavus recording the highest percentage increase of 142.6%.

      There was a corresponding reduction in the cellulose content of both unripe plantain peel and ripe plantain peel with the ripe plantain peel fermented with A Niger showing the highest percentage reduction of 300%.


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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 600 ... Continue reading---