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

Tochukwu Vincent Balogu; Hadiza Ibrahim; Dennis Odionyenfe Balogu

doi:doi:10.11648/j.aas.20170202.11

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

Tochukwu Vincent Balogu, Hadiza Ibrahim, Dennis Odionyenfe Balogu

Published in Advances in Applied Sciences (Volume 2, Issue 2)

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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[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.
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[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
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[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.
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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

Tochukwu Vincent Balogu

Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Nigeria
Hadiza Ibrahim

Department of Animal Science, Ibrahim Badamasi Babangida University, Lapai, Nigeria
Dennis Odionyenfe Balogu

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

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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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