Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient
Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia being the world's largest producer of oil palm produces over a million tones of PKC annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for non-ruminants is usually in low amoun...
Main Author: | |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2003
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf |
_version_ | 1811137255057653760 |
---|---|
author | Buchi, Iluyemi Florence |
author_facet | Buchi, Iluyemi Florence |
author_sort | Buchi, Iluyemi Florence |
collection | UPM |
description | Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia
being the world's largest producer of oil palm produces over a million tones of PKC
annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for
non-ruminants is usually in low amounts due to problems of digestibility. In this
study, an attempt was made to microbially enrich the PKC protein content using:
Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum,
Aspergillus niger and Sclerotium rolfsii fungi. In the solid-state fermentation (SSF),
effects of inoculum concentrations (1, 2 and 3%), moisture levels (41, 44 and 47%)
and pH levels (3.5, 4.0, 4.5, and 5.0) were evaluated. Protein content of PKC
increased significantly (P<0.05) coupled with a significant reduction in cellulose and
hemicellulose contents by all the fungi used. The highest protein increase of 33%
was obtained using T. longibrachiatum fermented PKC compared with 18% in
unfermented PKC. The effect of moisture content was more critical compared to pH.
Fermentation increased the analysed total amino acids (14 to 25%) and mostly the
unsaturated ones (oleic and linoleic acids). |
first_indexed | 2024-03-06T07:21:52Z |
format | Thesis |
id | upm.eprints-10681 |
institution | Universiti Putra Malaysia |
language | English English |
last_indexed | 2024-09-25T03:31:23Z |
publishDate | 2003 |
record_format | dspace |
spelling | upm.eprints-106812024-05-09T03:03:07Z http://psasir.upm.edu.my/id/eprint/10681/ Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient Buchi, Iluyemi Florence Palm kernel cake (PKC) is one of the by-products of the oil palm industry. Malaysia being the world's largest producer of oil palm produces over a million tones of PKC annually. Traditionally, PKC is used as an ingredient in ruminant feed and its use for non-ruminants is usually in low amounts due to problems of digestibility. In this study, an attempt was made to microbially enrich the PKC protein content using: Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum, Aspergillus niger and Sclerotium rolfsii fungi. In the solid-state fermentation (SSF), effects of inoculum concentrations (1, 2 and 3%), moisture levels (41, 44 and 47%) and pH levels (3.5, 4.0, 4.5, and 5.0) were evaluated. Protein content of PKC increased significantly (P<0.05) coupled with a significant reduction in cellulose and hemicellulose contents by all the fungi used. The highest protein increase of 33% was obtained using T. longibrachiatum fermented PKC compared with 18% in unfermented PKC. The effect of moisture content was more critical compared to pH. Fermentation increased the analysed total amino acids (14 to 25%) and mostly the unsaturated ones (oleic and linoleic acids). 2003-04 Thesis NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf Buchi, Iluyemi Florence (2003) Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient. Doctoral thesis, Universiti Putra Malaysia. Oil palm - Aquatic plants as feed - Case studies English |
spellingShingle | Oil palm - Aquatic plants as feed - Case studies Buchi, Iluyemi Florence Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient |
title | Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient |
title_full | Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient |
title_fullStr | Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient |
title_full_unstemmed | Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient |
title_short | Bioconversion of Palm Kernel Cake and its Evaluation as an Aquafeed Ingredient |
title_sort | bioconversion of palm kernel cake and its evaluation as an aquafeed ingredient |
topic | Oil palm - Aquatic plants as feed - Case studies |
url | http://psasir.upm.edu.my/id/eprint/10681/1/FP_2003_31.pdf |
work_keys_str_mv | AT buchiiluyemiflorence bioconversionofpalmkernelcakeanditsevaluationasanaquafeedingredient |