The biotechnological potential of using mono– and co–cultures of Aspergillus niger van Tieghem and Trichoderma viride Pers ex Fr. to enhance the protein content of cassava (Manihot esculenta Crantz) peels by solid substrate fermentation

Abstract

The biotechnological potential of using monoand co-cultures of Aspergillus niger van Tieghem and Trichoderma viride Pers ex Fr. to enhance the protein content of cassava (Manihot esculenta Crantz) peels by solid substrate fermentation.

Protein Enhancement of Yam (Dioscorea rotundata) Peels with Single-or Co-Inoculation of Aspergillus niger Van Tieghem and Trichoderma viride Pers Ex Fr. Under Solid-State Fermentation

“…This study followed the procedure of Yafetto et al (2019), and it involved (i) collection and processing of yam peels, (ii) isolation and maintenance of pure cultures of A. niger and T. viride (ii) preparation of spore suspension of A. niger and T. viride, (iii) preparation, inoculation, and fermentation of yam peels, and (iv) proximate analyses of fermented yam peels.…”

“…A. niger colonizing the yam cubes was isolated and pure culture maintained on Potato Dextrose Agar (PDA) medium (200 g Irish potato; 20 g dextrose; 20 g agar; 1000 ml distilled water; autoclaved at a pressure of 1.1 kg/cm 2 at 121°C for 15 minutes) at 25°C -30°C for 7 days. Trichoderma viride was obtained following the method of Yafetto et al (2019). A. niger and T. viride isolated were identified based on their morphological features with the aid of identification manuals (Barnett & Hunter, 1995;Davet & Rouxel, 2000;Ellis et al, 2007;Pitt & Hocking, 2009;Watanabe, 2010;Campbell et al, 2013).…”

“…The PDB-amended broth was used to prepare conidial suspensions of only A. niger, only T. viride, and a mixture of A. niger and T. viride, as previously described (Guarro et al, 1998;Yalemtesfa et al, 2010;Olorunnisola et al, 2017). Conidial suspensions of either A. niger, or T. viride and their mixture were used to inoculate yams peels for subsequent fermentation studies as described by Yafetto et al, (2019).…”

“…Before yam is processed into these and other processed food products, they are peeled, generating, in the process, large quantities of yam peels that are indiscriminately disposed of into the environment. The discarded yam peels are then left to rot, becoming environmental pollutants and nuisance with resultant health threats to animals and humans (Adu et al, 2018;Sadh et al, 2018;Yafetto, 2018;Yafetto et al, 2019). Discarded yam peels, poor in protein contents, are typically carted away by some animal breeders and used as livestock feed, because they are cheap compared to imported conventional protein-enriched feed (Yafetto, 2018).…”

“…Few studies have focused on yam peels in the West African sub-region (Aruna et al, 2017;Aruna et al, 2018). Our group had previously studied protein enrichment of substrates such as cassava, watermelon, sweet potato, and pineapple wastes using Aspergillus niger and Trichoderma viride (Adu et al, 2018;Yafetto, 2018;Yafetto et al, 2019). There is paucity of information in Ghana on the potential use of other agricultural lignocellulose-like peels for enrichment of protein contents using fungal biotechnology.…”