In vitro digestion of palm kernal cake fermented with Aspergillus niger and Rhizopus oryzae


Citation

M. Ramin, . and A.R. Alimon, . and M. Ivan, . (2009) In vitro digestion of palm kernal cake fermented with Aspergillus niger and Rhizopus oryzae. [Proceedings Paper]

Abstract

The in-vitro digestion of fermented palm kernel cake PKC for 10 days under solid state fermentation culture using two different fungi Aspergillus niger and Rhizopus oryzae was determined. By using the Menke in-vitro gas production technique the gas production was greater P 0.05 from the fresh PKC compared to fermented PKC treated with A. niger or R. oryzae. However there was no significant difference on the OM loss between the treatment fermented with R.oryzae and the fresh PKC.


Download File

Full text available from:

Abstract

The in-vitro digestion of fermented palm kernel cake PKC for 10 days under solid state fermentation culture using two different fungi Aspergillus niger and Rhizopus oryzae was determined. By using the Menke in-vitro gas production technique the gas production was greater P 0.05 from the fresh PKC compared to fermented PKC treated with A. niger or R. oryzae. However there was no significant difference on the OM loss between the treatment fermented with R.oryzae and the fresh PKC.

Additional Metadata

[error in script]
Item Type: Proceedings Paper
Additional Information: 2 tables
AGROVOC Term: In vitro digestibility
AGROVOC Term: Palm kernel cake
AGROVOC Term: Aspergillus niger
AGROVOC Term: Rhizopus oryzae
Geographical Term: MALAYSIA
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:27
URI: http://webagris.upm.edu.my/id/eprint/15780

Actions (login required)

View Item View Item