Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

Mahmoud, Abeer Essam El-Din; Omer, Hammed Abdel Aziz Ali; Mohammed, Amira Taha; Ali, Mamdouh Moawad

doi:10.21608/ejchem.2020.20655.2237

Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

Document Type : Original Article

Authors

¹ 1Biochemistry Department, Genetic Engineering and Biotechnology Research Division, National Research Centre, Dokki 12622, Giza, Egypt

² Animal Production Department, Agricultural and Biological Research Division, National Research Centre, Dokki 12622, Giza, Egypt

³ Biochemistry Department, Genetic Engineering and Biotechnology Research Division, National Research Centre, Dokki 12622, Giza, Egypt

10.21608/ejchem.2020.20655.2237

Abstract

Agricultural wastes recycling represents a critical point in sustainable development approaches since waste management is a must for conservation of natural resources and for protecting the environment. Production of livestock is limited by the production of animal feed. Solid State Fermentation (SSF) of agro-industrial pomace represents an eco-friendly and cheap approach for recycling of agro-industrial pomace into better quality animal feed. In the present study, the ability of bioconversion of pomegranate, orange, grape and mango pomace into value-added animal feed by SSF of the yeast Kluyveromyces marxianus NRRL Y-8281 was evaluated. Chemical analysis, cell wall constituents, energetic and nutritive values of each pomace before and after fermentation were reported. Results showed that fermentation increased protein and fat contents and decreased crude fiber content and cell wall constituents in all pomace except for mango pomace whose crude fiber and cell wall constituents were increased after fermentation. Carbohydrate content decreased in all pomace except for pomegranate pomace, while, ash content decreased after fermentation in all pomace except for mango pomace. Moreover, energetic and nutritive values increased after fermentation. SSF of pomegranate, orange, grape and mango pomace by the yeast K. marxianus presents a new eco-friendly valorization technique for converting these wastes into value-added products allowing their use as animal feed or compost.

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