Nutrient enhancement of palm kernel cake via solid state fermentation by locally isolated Rhizopus oryzae ME01

Rohaya M. H., . and Mohd Firdaus O., . and Miskandar M. S., . and Astimar A. A., . Nutrient enhancement of palm kernel cake via solid state fermentation by locally isolated Rhizopus oryzae ME01. pp. 92-103. ISSN 2811-4701

Palm kernel cake (PKC) is abundantly generated in palm kernel crushing plant throughout the year. Its use as monogastric animal food source is very limited due to its high fibre and moderate protein content. Therefore this study is aimed to enhance PKC nutritional value particularly the protein content through solid state fermentation (SSF) using a locally isolated fungus. Fungal identification was performed using partial 18S ribosomal ribonucleic acid (rRNA) nucleotide sequence. A fungus containing 600 base pairs was sequenced and aligned with GenBank database and named Rhizopus oryzae ME01. SSF was carried out using palm kernel expeller (PKE) which is mechanical pressed and PKC which is solvent extracted as a single carbon source with minimum mineral addition. Results showed that SSF successfully increased crude protein and ash content of fermented PKC and PKE respectively. Interestingly this study also found that the size of PKCs particle had impacted protein content of fermented palm kernel cake (fPKC) during SSF. PKC which has a smaller and uniform size than PKE gave higher crude protein increment than fermented palm kernel expeller (fPKE). However the protein content of fPKE had increased by 7.64 more than fPKC which was only 3.45. Thus fPKE appeared to enhance PKEs nutrient value especially for monogastric animal feed applications.

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Abstract

Palm kernel cake (PKC) is abundantly generated in palm kernel crushing plant throughout the year. Its use as monogastric animal food source is very limited due to its high fibre and moderate protein content. Therefore this study is aimed to enhance PKC nutritional value particularly the protein content through solid state fermentation (SSF) using a locally isolated fungus. Fungal identification was performed using partial 18S ribosomal ribonucleic acid (rRNA) nucleotide sequence. A fungus containing 600 base pairs was sequenced and aligned with GenBank database and named Rhizopus oryzae ME01. SSF was carried out using palm kernel expeller (PKE) which is mechanical pressed and PKC which is solvent extracted as a single carbon source with minimum mineral addition. Results showed that SSF successfully increased crude protein and ash content of fermented PKC and PKE respectively. Interestingly this study also found that the size of PKCs particle had impacted protein content of fermented palm kernel cake (fPKC) during SSF. PKC which has a smaller and uniform size than PKE gave higher crude protein increment than fermented palm kernel expeller (fPKE). However the protein content of fPKE had increased by 7.64 more than fPKC which was only 3.45. Thus fPKE appeared to enhance PKEs nutrient value especially for monogastric animal feed applications.

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Item Type:	Article
AGROVOC Term:	Palm kernel cake
AGROVOC Term:	Nutritional value
AGROVOC Term:	Solid state fermentation
AGROVOC Term:	Isolation techniques
AGROVOC Term:	Rhizopus oryzae
AGROVOC Term:	Ribosomal rna
AGROVOC Term:	Nucleotide sequence
AGROVOC Term:	Ash content
AGROVOC Term:	Protein content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10667

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