EFFECT OF LACTIC ACID BACTERIA STRAINS ON THE PROXIMATE COMPOSITION OF JATROPHA CURCAS L. KERNEL CAKE

Authors

  • R. O. Imam Fisheries and Aquaculture, Kwara State University, Malete
  • D. O. Ogunbosoye Fisheries and Aquaculture, Kwara State University, Malete
  • M. A. Belewu University of Ilorin, Nigeria

Keywords:

Jatropha curcas kernel cake, proximate composition, lactobacillus, fermentation, inoculate

Abstract

Three Lactic Acid Bacteria strains (Lactobacillus acidiophillus, Lactobacillus plantarium, and Lactobacillus rhamnosus) were used in the fermentation of Jatropha curcas kernel cake for a 7 days in a completely randomized design. The results revealed significant increase in the dry matter, crude protein content of all the bacteria treated samples however Lactobacillus rhamnosus treated cake recorded higher value compared with other treated samples. On the contrary, the untreated sample was significantly higher in crude fibre and ether extract. There was no significant difference in the ash
content among all the samples. It could be concluded from this study that solid state fermentation using Lactic Acid Bacteria strains could improve the nutrient composition of Jatropha kernel cake.

Author Biographies

R. O. Imam, Fisheries and Aquaculture, Kwara State University, Malete

Department of Animal Production

D. O. Ogunbosoye, Fisheries and Aquaculture, Kwara State University, Malete

Department of Animal Production

M. A. Belewu, University of Ilorin, Nigeria

Department of Animal Science

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Published

2024-09-10

How to Cite

Imam, R. O., Ogunbosoye, D. O., & Belewu, M. A. (2024). EFFECT OF LACTIC ACID BACTERIA STRAINS ON THE PROXIMATE COMPOSITION OF JATROPHA CURCAS L. KERNEL CAKE. Nigerian Journal of Animal Production, 1633–1636. Retrieved from https://njap.org.ng/index.php/njap/article/view/7226

Issue

2024: NSAP 2024 Proceedings

Section

Articles

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