Effects of Different Fermentation Media on the Chemical Composition of Jackfruit (Arthocarpus heterophyllus) Seed Meal

Abstract

The effect of different fermentation media on the chemical composition of jackfruit seed (Arthocarpus heterophyllus) meal was investigated. Bunches of jackfruits were cracked and the seed subjected to different fermentation media. The fermented samples were rinsed, sundried, milled with 2mm mesh hammer mill and stored alongside with the raw sample in properly labeled individual containers for chemical analyses. The result showed that all the fermentation media reduced (p<0.05) dry matter, crude fibre and nitrogen free extract (NFE) contents of jackfruit seed meal, while the crude protein and ash contents were increased (p<0.05) by rumen digester filtrate. Rumen digesta filtrate reduced (p<0.05) the phytates, oxalates and tannins, but caused an increase (p<0.05) in calcium and magnesium concentrations, whose values were reduced by maize cob solution medium. Levels of sodium, potassium, phosphorus and iron were reduced by all the fermentation media. It was concluded that rumen digesta filtrate fermentation was a preferred method of improving the nutritional quality of jackfruit seed meal.