Aspergillus niger-fermented Jatropha curcas seed cake: Proximate composition and effects on biochemical indices in wistar rats

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dc.contributor.authorSulaiman, F.A
dc.contributor.authorAhmed El-Imam, A.M
dc.contributor.authorAdeyemo, A.A
dc.contributor.authorMuhammed, R.B
dc.contributor.authorSulaiman, A.M
dc.contributor.authorAliyu, A.O
dc.contributor.authorAdeyemi, O.S
dc.date.accessioned2020-01-24T12:10:13Z
dc.date.available2020-01-24T12:10:13Z
dc.date.issued2014
dc.descriptionOur study shows that fermentation of J. curcas by A. niger has a potential to decrease the level of anti-nutrients, while optimizing the nutritional value of the seed cake for animal consumption. Our data have also demonstrated the potential of the fermented seed cake of J. curcas as an alternative protein source in animal feeds. Using fermented J. curcas instead of soybeans, groundnut, etc. in animal feeds may reduce the cost and boost animal production in developing countries.en_US
dc.description.abstractThis study evaluated Jatropha curcas seed cake fermented by Aspergillus niger for use as a potential source of protein in animal feed production. Wistar rats were randomly assigned to 4 groups (A–D, of 3 rats each) and fed different protein-rich diets for 4 weeks. Group 1 (control) was fed with soybean as a protein source, while Groups 2, 3, and 4 were given feeds supplemented instead with Aspergillus-fermented J. curcas, unfermented J. curcas, and a mix of Aspergillus-fermented J. curcas and soybean (1:1), respectively. At the end of the experiment, rats were sacrificed, and their serum and vital organs were harvested for further analyses. Proximate analyses of the various diet combinations showed significant (P < 0.05) variations in crude protein, crude fibre, ether extract, and ash content. Enzyme assays (alanine transaminase, aspartate transaminase, and alkaline phosphatase) in rat serum and tissue homogenates indicate that the detoxification of J. curcas kernel cake by A. niger fermentation is viable and promising. Body weight generally did not differ significantly between the groups, but all rats put on weight in week 1 (Group 2 most strongly). The initial weight gain was followed by a slight decreasing trend in all groups in weeks 2–4, probably due to an adaptation mechanism. One rat fed with the unfermented cake (Group 3) died in week 2, confirming that the cake is not safe for direct consumption until it is processed. Our data support further use of Aspergillus-fermented J. curcas as an alternative protein source in animal feed preparation.en_US
dc.description.sponsorshipWe acknowledge the assistance of all the staff of both Microbiology and Biochemistry Departments during the conduct of this research and also Mr. Remi for kindly supplying us with the Jatropha seeds.en_US
dc.identifier.citationSulaiman F. A., Ahmed El-Imam, A.M., Adeyemo A.A., Muhammed R.B., Sulaiman A.M., Aliyu A.O. & Adeyemi O.S. (2014): Aspergillus niger-fermented Jatropha curcas seed cake: Proximate composition and effects on biochemical indices in wistar rats. Biological Letters. 51(1):37-46. Doi:10.2478/biolet-2013-0017. Published by De Gruyter publishing Corporation. Available online at: http://www.versita.com/science/lifesciences/bl/ (Springer; ISI/SCOPUS).en_US
dc.identifier.other10.2478/biolet-2013-0017
dc.identifier.urihttp://hdl.handle.net/123456789/3565
dc.language.isoen_USen_US
dc.publisherBiological Letters. Published by De Gruyter publishing Corporationen_US
dc.subjectproteinen_US
dc.subjectsolid state fermentationen_US
dc.subjectnutritionen_US
dc.subjectanimal feedsen_US
dc.titleAspergillus niger-fermented Jatropha curcas seed cake: Proximate composition and effects on biochemical indices in wistar ratsen_US
dc.typeArticleen_US

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