Nar Kabuğu ve Peynir Altı Suyu ile Katı Faz Fermantasonuna Tabi Tutulan Buğday Kepeğinin Besin Değerinin İyileştirilmesi

Abstract

In this study, it is aimed to improve the nutrient value of the wheat bran (WB) subjected to solid state fermentation with pomegranate peel (PP) and whey (W). In the study, 0, 0.5, 1, 1.5 and 2 g pomegranate peels were added to the wheat bran, respectively, to make it up to 100 grams, and whey was used to ensure fermentation. Experiment was conducted on six treatment groups such as WB + TW (tap water) first group, WB + 0% PP +W second group, WB + 0.5% PP+ W the third group, WB + 1% PP + W the fourth group, WB + 1.5% PP + W fifth group and WB + 2% PP + W sixth group. Prepared feed samples were placed in Erlenmeyer flasks, 120 ml of tap water was added to the first group and the same amount of whey was added to the other groups and mixed. Eight replications were prepared for each sample. Four of the erlenmayers prepared for each group were drained without being fermented and dried at room temperature. The remaining erlenmayers were fermented in 32 0C ± 2 for 48 hours. Weende analses, phytic acid ratios, phytase activities, antioxidant activities and yeast numbers of fermented and non-fermented feeds were determined in present study.
 As a result of the study, it was determined that fermented wheat bran had a significant increase in yeast content, antioxidant activity, crude protein and crude ash ratios, phytase activity, and a decrease in ether extract and phytic acid ratios.