CHEMICAL AND PHYTOCHEMICAL CONSTITUENTS OF WHITE ROT FUNGI (Pleurotus ostreatus) BIODEGRADED SUGARCANE SCRAPINGS
DOI :
https://doi.org/10.51791/njap.vi.5067Mots-clés :
biodegradation, Pleurotus ostreatus, sugarcane scrapings, secondary metabolites, nutritive potentialRésumé
An experiment was conducted to study the effect of the white rot fungi (Pleurotus ostreatus) degradation or solid state fermentation of sugarcane scrapings on the chemical composition and antinutritional constituents. Sterilised sugarcane scrapings were inoculated with Pleurotus ostreatus andallowed to ferment for 21 days. Biodegradation of sugarcane scrapings increased the crude protein,ether extract, ash, nitrogen free extract, metabolisable energy concentrations, and decreased dry
matter, crude fibre, neutral detergent fibre and the secondary metabolites (saponins, oxalate, phytate, tannins and flavonoids) concentrations relative to the non-biodegraded sugarcane scrapings. Due to the increment in the crude protein and metabolisable energy concentrations, and reduction in the fibre and secondary metabolites concentrations, it is concluded that biodegradation of sugarcane scrapings with Pleurotus ostreatus can be used to enhance the nutritive potential of sugarcane scraping.
