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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---
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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---
ABSRACT -- [Total Page(s) 1]
Page 1 of 1
ABSRACT -- [Total Page(s) 1]
Page 1 of 1