FERMENTATION OF PLANTAIN PEEL

Fermentation Of Plantain Peel

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- TABLE OF CONTENT
  Title Page
  Certification
  Dedication
  Acknowledgement
  Abstract
  CHAPTER ONE
  1.1 Introduction
  1.2 Literature Review
  CHAPTER TWO
  2.1 Material
  2.2 Method
  CHAPTER THREE
  3.1 Result
  CHAPTER FOUR
  4.1 Discussion
  4.2 Conclusion
  4.3 References

TABLE OF CONTENTS -- [Total Page(s) 1]

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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 t ... 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---
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TABLE OF CONTENTS -- [Total Page(s) 1]

TABLE OF CONTENTS -- [Total Page(s) 1]