Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Abstract

In the tropics, native pastures and crop residues constitute the major feed resources for ruminants. There are available seasonally and of low quality. They contribute to the limitation of ruminant production which is predominantly managed by small holders. Enterolobium cyclocarpum (EC) is a hardy multipurpose tree (MPT) that has potential as supplement for ruminant feeding. However, anti nutritional factors (ANFs) contained in the leaves of EC could have negative effects on its nutritive value. Fungal biodegradation by solid substrate fermentation (SSF) of four ANFs namely: tannin, saponin, phytic acid and oxalate in leaves of EC was investigated. Aspergillus niger was used to inoculate whole leave samples of the EC. The levels of ANFs in the leaf substrates were estimated after 0, 7, 14, 21 and 28 days. Inoculation of the whole leaf samples of the EC with A. niger caused reductions in the ANFs. Percentage reduction in EC was 42.7%, 28.7%, 25.5%, and 26.5% for tannins, saponins, phytic and oxalate respectively. At the same time, it significantly (p<0.05) increased crude protein levels in the leaves of EC up to day 14 beyond which there was no further significant increase. The results of ether extract, acid detergent fibre and neutral detergent fibre (NDF) showed decrease as period of fermentation increased. It could be concluded from this study that the solid state fermentation of whole leaves of E. cyclocarpum by A. niger was sufficient to degrade antinutritional factors and caused significant improvement in the substrate nutrient composition. The reduction in antinutritional factors: tannins, saponins, phytic acid and oxalate, protein enrichment and simultaneous degradation of fibrous fractions (ADF and NDF) and ether extract showed the importance of fungal fermentation in improving the nutritive value of MPTs.

Moringa oleifera leaf meal fermented with Aspergillus niger as a replacer for mustard oil cake in feeds for juvenile rohu, Labeo rohita

“…J. curcas seeds(Oseni and Akindahunsi, 2011) and E. cyclocarpum leaf meal(Ayuk et al 2014) could corroborate the present result. The increased total avonoid content (by 31.77%) in the present study could be due to the complete breakdown of the plant cell wall matrix by the extracellular enzymes (cellulase, xylanase and pectinase) produced by the A. niger during fermentation.…”

“…After the fermentation of MOLM, its crude protein and total lipid level have increased; however, the crude bre level has decreased. The rise in crude protein level in FMOLM might be associated with the contribution of microbial protein(Ayuk et al 2014) or from the breakdown of the protein-antinutrient complex by the microbial enzymes(Amankwah et al 2009). In support of the present study,Zhang et al (2020) reported the increased protein content in A. niger fermented M. oleifera leaves after 7 days of fermentation.…”

Abstracts from the Proceedings of the 33rd Biennial Conference of the Australian Association of Animal Sciences

“…African yam bean (Sphenostylis stenocarpa) is an underutilized grain legume known in homesteads of Central and West Africa (Adeparusi 2001). Cocoa pod husk is a fibrous by -product of cocoa (Theobroma cacao) processing when the edible been has been removed (Ayuk et al 2007). Digestibility estimation is essential in assessing the nutritive value of feed as well as other nutritious residues and notable for adequate balancing of diets (Detmann et al, 2007).…”

Mineral Concentrations and Rumen Degradability of Biodegraded &lt;i&gt;Enterolobium cyclocarpum&lt;/i&gt; (Jacq) and &lt;i&gt;Pterocarpus santalinoides&lt;/i&gt; (L’Her) with &lt;i&gt;Aspergillus niger&lt;/i&gt;

“…The leaves were previously inoculated with A. niger and incubated at 30˚C for five periods (0, 7, 14, 21 and 28 days). A. niger was originally isolated at the Department of Yam pathology, International Institute of Tropical Agriculture and maintained on potato dextrose agar (PDA) slants [21]. After each incubation period, samples were oven dried at 60˚C, allowed to cool and ground for mineral analysis and in sacco dry matter degradability.…”