Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

Abstract

The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains

“…The appearance of more distinct bands of protein, larger than 55 kDa, reveals the metabolic activity of the mould synthesising its own proteins. The tendency observed in the present study is consistent with that described by Shi et al [ 8 ] for a 5-day fermentation of moringa leaves with a mixed-culture inoculum consisting of Aspergillus niger , Candida utilis , and Bacillus subtilis .…”

“…The amino acid profile of protein in moringa fermented with N. intermedia and the autoclaved samples was similar, with 46% essential amino acids ( Table 4 ). These results indicate that N. intermedia activity can be more effective than a mixed-culture fermentation of moringa leaves with Bacillus subtilis and Aspergillus niger , where a 17% increase in protein concentration was found [ 8 ]. Fermentation with the Neurospora strains previously proved beneficial for the concentration and composition of protein in quinoa seeds and flaxseed oil cake [ 13 , 15 ], as well as lignocellulosic substrates [ 37 ].…”

“…The published literature concern the commonly used microorganisms, such as Rhizopus oligosporus , Aspergillus niger , Bacillus subtilis , Candida utilis , and Lactobacillus sp. [ 6 , 7 , 8 , 9 , 10 ]. Shi et al (2021) demonstrated the effect of mixed-strain SSF with fungi ( C. utilis , A. niger ) and bacteria ( B. subtilis ) on reducing the concentration of anti-nutritional compounds (tannins, phytate, and glucosinolates), and improving the nutritional parameters (crude protein, total amino acids) in moringa leaves [ 8 ].…”

“…[ 6 , 7 , 8 , 9 , 10 ]. Shi et al (2021) demonstrated the effect of mixed-strain SSF with fungi ( C. utilis , A. niger ) and bacteria ( B. subtilis ) on reducing the concentration of anti-nutritional compounds (tannins, phytate, and glucosinolates), and improving the nutritional parameters (crude protein, total amino acids) in moringa leaves [ 8 ]. In another study, a 3-day mixed-culture SSF with the microorganisms mentioned above was reported as optimal for producing various metabolites (e.g., oligosaccharides, amino acids, organic acids, and myoinositol) [ 9 ].…”

​Comparative Evaluation of Dietary Raw and Solid-state Fermented Sesbania Leaf Meal in Labeo rohita (Hamilton, 1822)

“…The average crude protein content in the RSLM was 25.37% (Table 2), which is lower than the value (27.1%) reported by Ayssiwede et al (2011) which may be attributed to the differences in the growth stage and geographical parameters (Anand et al, 2020). SSF with B. subtilis increased protein and ash content in the SLM which might be due to increase in bacterial biomass in the fermentation system which is in line with Shi et al, (2021) on increased crude protein in drumstick's leaf meal after SSF with B. subtilis. The proximate composition of the experimental diet is given in Table 3 indicating SSF reduced NFE, fats and fiber content in SLM by 7.40%, 43.22% and 10.25% respectively suggesting that microbial fermentation consumed fat, digestible carbohydrate and fiber to synthesize essential amino acids and vitamins (Ramachandran et al, 2005).…”