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Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed

Received: 30 April 2017     Accepted: 8 May 2017     Published: 29 June 2017
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Abstract

This study designed to enhance the nutritional quality of corn mill waste (CMW) with microbial protein accumulated during submerged fermentation by selected microbial consortium. CMW is the dry, scaly residue of milled corn seed popularly known as chaff. A slurry prepared from a mixture of 1: 2 ratio of CMW and hot water (80 - 95°C) supplemented with mineral salts were fermented for 7 days with microbial consortium (Candida utilis, Aspergillus niger and Saccharomyces cerevisiae) as starter culture. During fermentation, microbial and physicochemical (pH, temperature and titratable acidity) profile were evaluated. Nutritional composition and preliminary acute toxicity of the dried fermented CMWs were assayed. Results showed that starter culture (67.7%) and non-starters (33.3%) persisted in the 7-days fermentation. Titratable acidity and pH decreased by 34.5% and 11.1% respectively, unlike temperature that was relative stable during fermentation. Protein content were significantly increased (74%); while total carbohydrate decreased (25%) after fermentation. Fermented CMW had no significant (P <0.05) acute and subacute toxic impact on birds. There were slight but no significant difference (P <0.05) on nutritional composition and cost index of fermented CMW and commercial feed (control). Conclusively, Fermented CMW offer a prospective economic alternative as poultry feed for rural regions with abundant CMWs.

Published in Advances in Applied Sciences (Volume 2, Issue 2)
DOI 10.11648/j.aas.20170202.11
Page(s) 18-22
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Corn Mill Waste, Microbial Protein, Chaff, Poultry Feed

References
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[3] Bhalla, T. C.; and Joshi, M. 1994. Protein enrichment of apple pomace by co- culture of cellulohytic mould and yeast. World Journal of Microbiology and Biotechnology 10(1):116-7, January.
[4] Abu, O. A.; Oguntimein, G. B.; and Tewe, O. O. 1998. Protein enrichment of sweet potato by solid state fermentation using four mono-culture fungi. Nigerian Journal of Biotechnology 9(1): 1-4.
[5] Adeyemo, S. O.; Akoma, O.; and Adeyeye, A. A. 1999. Improvement of nutritional value of pomace from "Kunun-Zaki" production by fermentation with Candida Tropicalis. Nigerian Journal of Biotechnology 10(1): 55-9.
[6] Nigam, N. M. 2000. Cultivation of Candida langeronii in sugarcane bagasse hemi cellulose hydrolysate for the production of single cell protein. World Journal of Microbiology.and biotechnology. 16,367-372.
[7] Tipparat, H. and Kittikun, A. H. 1995. Optimization of single cell protein production from cassava starch using Schwanniomyces castellii. World Journal Microbiology and Biotechnology 11, 607-609.
[8] Abou Hamed, S. A. A. 1993. Bioconversion of wheat straw by yeast into single cell protein.Egypt. Journal of. Microbiology. 28(1), 1-9.
[9] Mondal, K. A., Sengupta, S., Bhowal, J. and Bhattacharya, D. K. 2012. Utilization of fruit wastes in producing single cell Protein. International Journal of Science, Environment and Technology, 1(5): 430 - 438.
[10] Zhao G, Zhang, W., Zhang, G. 2010. Production of single cell protein using waste capsicum powder produced during capsanthin extraction. Letter Applied Microbiology. 50. 187-91.
[11] Dhanasekaran, D., Lawanya, S., Saha, S., Thajuddin, N. and Panneerselvam, A. 2011. Production of single cell protein from pineapple waste Using yeast. Innovative Romanian Food Biotechnology. 8: 26-32.
[12] Balogu, T. V. and Mohammed, H. M. 2017. Production and Sensory evaluation of non-Alcoholic Rice Wine Using Saccharomyces cerevisiae. Journal of Advances in Food Science and Technology, 4(1): 44 - 51.
[13] Amoa-Awua, W., M. Madsen, J. F. Takramah, A. Olaiya, L. Ban-Koffi & M. Jakobsen 2007: Quality manual for production and primary processing of cocoa. Department of food science, University of Copenhagen Press.
[14] AOAC, 1999. Official Methods of Analysis (15th edn). Association of Official Analytical Chemists, Washington, DC.
[15] Balogu T. V., Abdulkadir, A., Ikegwu, M. T., Akpadolu, B. and Akpadolu K. (2016). Production and Sensory Evaluation of Non-Alcoholic Wine from Sugarcane and Tiger Nut Blend Using Saccharomyces cerevisiae. International Journal of BioSciences, Agriculture and Technology, 7(2): 7-14.
[16] Odebunmi, E. O., Oluwaniyi, O. O. and Bashiru MO 2010. Comparative Proximate Analysis of Some Food Condiments. Journal of Applied Sciences Research, 6(3): 272-274
[17] Environmental protection Agency: EPA. 1992. Pesticide Assessment Guidelines subdivision F: Hazard Evaluation - Human and Domestic Animals Series 84. Addendum 9 -PB-158394.540/09-91-122.
[18] Ravyts, F. and De Vuyst, L. 2011. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. Food Microbiology, 28(6): 1129-1139. doi: 10.1016/j.fm.2011.03.004.
[19] Herrera-Saldana, R.; Gomez-Alarcon, R., Torabi, M. and Huber, J. T. 1990. Influence of Synchronizing Protein and Starch Degradation in the Rumen on Nutrient Utilization and Microbial Protein Synthesis. Journal of Diary Science. 73(1):142-148. https://doi.org/10.3168/jds.S0022-0302(90)78657-2
[20] Hackmann, T. J. and Firkins, J. L. 2015. Maximizing efficiency of rumen microbial protein production. Frontiers of Microbiology 6, 465. doi:10.3389/fmicb.2015.00465.
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Cite This Article
  • APA Style

    Tochukwu Vincent Balogu, Hadiza Ibrahim, Dennis Odionyenfe Balogu. (2017). Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed. Advances in Applied Sciences, 2(2), 18-22. https://doi.org/10.11648/j.aas.20170202.11

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    ACS Style

    Tochukwu Vincent Balogu; Hadiza Ibrahim; Dennis Odionyenfe Balogu. Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed. Adv. Appl. Sci. 2017, 2(2), 18-22. doi: 10.11648/j.aas.20170202.11

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    AMA Style

    Tochukwu Vincent Balogu, Hadiza Ibrahim, Dennis Odionyenfe Balogu. Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed. Adv Appl Sci. 2017;2(2):18-22. doi: 10.11648/j.aas.20170202.11

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  • @article{10.11648/j.aas.20170202.11,
      author = {Tochukwu Vincent Balogu and Hadiza Ibrahim and Dennis Odionyenfe Balogu},
      title = {Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed},
      journal = {Advances in Applied Sciences},
      volume = {2},
      number = {2},
      pages = {18-22},
      doi = {10.11648/j.aas.20170202.11},
      url = {https://doi.org/10.11648/j.aas.20170202.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20170202.11},
      abstract = {This study designed to enhance the nutritional quality of corn mill waste (CMW) with microbial protein accumulated during submerged fermentation by selected microbial consortium. CMW is the dry, scaly residue of milled corn seed popularly known as chaff. A slurry prepared from a mixture of 1: 2 ratio of CMW and hot water (80 - 95°C) supplemented with mineral salts were fermented for 7 days with microbial consortium (Candida utilis, Aspergillus niger and Saccharomyces cerevisiae) as starter culture. During fermentation, microbial and physicochemical (pH, temperature and titratable acidity) profile were evaluated. Nutritional composition and preliminary acute toxicity of the dried fermented CMWs were assayed. Results showed that starter culture (67.7%) and non-starters (33.3%) persisted in the 7-days fermentation. Titratable acidity and pH decreased by 34.5% and 11.1% respectively, unlike temperature that was relative stable during fermentation. Protein content were significantly increased (74%); while total carbohydrate decreased (25%) after fermentation. Fermented CMW had no significant (P <0.05) acute and subacute toxic impact on birds. There were slight but no significant difference (P <0.05) on nutritional composition and cost index of fermented CMW and commercial feed (control). Conclusively, Fermented CMW offer a prospective economic alternative as poultry feed for rural regions with abundant CMWs.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed
    AU  - Tochukwu Vincent Balogu
    AU  - Hadiza Ibrahim
    AU  - Dennis Odionyenfe Balogu
    Y1  - 2017/06/29
    PY  - 2017
    N1  - https://doi.org/10.11648/j.aas.20170202.11
    DO  - 10.11648/j.aas.20170202.11
    T2  - Advances in Applied Sciences
    JF  - Advances in Applied Sciences
    JO  - Advances in Applied Sciences
    SP  - 18
    EP  - 22
    PB  - Science Publishing Group
    SN  - 2575-1514
    UR  - https://doi.org/10.11648/j.aas.20170202.11
    AB  - This study designed to enhance the nutritional quality of corn mill waste (CMW) with microbial protein accumulated during submerged fermentation by selected microbial consortium. CMW is the dry, scaly residue of milled corn seed popularly known as chaff. A slurry prepared from a mixture of 1: 2 ratio of CMW and hot water (80 - 95°C) supplemented with mineral salts were fermented for 7 days with microbial consortium (Candida utilis, Aspergillus niger and Saccharomyces cerevisiae) as starter culture. During fermentation, microbial and physicochemical (pH, temperature and titratable acidity) profile were evaluated. Nutritional composition and preliminary acute toxicity of the dried fermented CMWs were assayed. Results showed that starter culture (67.7%) and non-starters (33.3%) persisted in the 7-days fermentation. Titratable acidity and pH decreased by 34.5% and 11.1% respectively, unlike temperature that was relative stable during fermentation. Protein content were significantly increased (74%); while total carbohydrate decreased (25%) after fermentation. Fermented CMW had no significant (P <0.05) acute and subacute toxic impact on birds. There were slight but no significant difference (P <0.05) on nutritional composition and cost index of fermented CMW and commercial feed (control). Conclusively, Fermented CMW offer a prospective economic alternative as poultry feed for rural regions with abundant CMWs.
    VL  - 2
    IS  - 2
    ER  - 

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Author Information
  • Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Nigeria

  • Department of Animal Science, Ibrahim Badamasi Babangida University, Lapai, Nigeria

  • Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Nigeria

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