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Protein upgrading of orange peel waste for stock feed by solid substrate fermentation

Protein upgrading of orange peel waste was carried out by Solid Substrate Fermentation using an Aspergillus sp. inoculum in a waste peel mixture containing peel waste, potassium dihydrogen orthophosphate (KH2 PO4), ammonium sulphate [(NH4)2SO4] and molasses. Fermentation lasted 72 hours at 30C. after which crude protein level in the substrate increased from 5% to 13%. Factors found to be important in determing the efficiency of the fermentation process included fermentable sugar content of the medium, nitrogen and mineral levels, initial temperature, PH, moisture, agitation of the medium, and size of particles constituting the substrate. Protein quality of the fermented peel was evaluated by PEP assay and a PER value of 0.78 was recorded. It is suggested that a low level of total amino acids is the major contributory factor to this low PEP value. Total amino acid level measured 5.75g per 100g fermented peel waste. / Master of Science (Hons)

Identiferoai:union.ndltd.org:ADTP/235664
Date January 1985
CreatorsEssilfie, Rexford Justice, Hawkesbury Agricultural College, Faculty of Food and Environmental Sciences
Source SetsAustraliasian Digital Theses Program
LanguageEnglish
Detected LanguageEnglish
SourceTHESIS_FES_XXX_Essilfie_R.xml

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