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Solid state fermentation of Jatropha curcas kernel cake with cocktail of fungi.

Author(s): Moshood Adewale Belewu, Olademeji Ahmed, Sherifat Omotayo Ibrahim.

Journal: International Journal of Biosciences
ISSN 2220-6655

Volume: 1;
Issue: 1;
Start page: 12;
Date: 2011;
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Keywords: Jatropha curcas kernel cake | cocktail of fungi | physico-chemical properties | anti-nutritional factors | biodegradation.

The efficacy of four different fungi (Aspergillus niger, Penicillium sp., Trichoderma harzanium and Trichoderma longibrachiatum) in different combinations on the biodegradation of Jatropha curcas kernel cake was evaluated in a completely randomized design model. The inoculated substrates were incubated for 10 days at ambient temperature. The treatments include A (Control without fungi inoculation), B (50% Trichoderma harzanium + 50% penicillium specie), C (33% Trichoderma harzanium + 33% Trichoderma longibrachiatum + 33% Aspergillus niger) while Treatment D (50% Trichoderma harzanium + 50% Aspergillus niger). The results revealed highest protein content in treatment A followed closely by treatments B, C and D in that order. Contrarily, the ether extract content was significantly higher in Treatment C and poorest in treatment A. The ash content was 7.00% (A), 5.30 % (B), 7.7% (C) and 7.10% (D). The highest anti-nutrient contents were recorded for the Control treatment (A). The cyanide content was lowest in Treatment D while treatment C had the lowest saponin content. The incubation of the substrate with Trichoderma harzanium and Aspergillus niger markedly reduced the tannin and phytate contents. It could be concluded that solid state fermentation of Jatropha curcas kernel cake with cocktail of fungi is a promising method of reducing the crude fibre content and the anti-nutrient factors of the cake thereby making available renewable feedstuff for livestock animals
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