Mineral Composition and Amino Acid Profile of Mono-Culture Fungal Fermented Mango (Mangifera Indica) Kernel Cake

R.M.O. Kayode, A. Sani


The effect of mono-culture fungal fermentation on mineral composition and amino acid profile of mango
(Mangifera indica) kernel cake was investigated. Rhizopus oligosporus, Aspergillus niger, Rhizopus stolonifer and
Penicillium chrysogenum were isolated from decomposed mango kernels and then used to ferment mango kernel
cake (MKC) for 168hrs. After fermentation the resulted MKC was dried at 600C before analysis for minerals and
amino acid profiles. The values of calcium (119.3mg/kg), potassium (457.1mg/kg) and iron (187.1mg/kg) of the R.
stolonifer fermented MKC were higher (p<0.05) than MKCs that were fermented with R. oligosporus, A. niger, P.
chrysogenum and unfermented MKC. Threonine (1.36 - 2.03 g/100g protein) and isoleucine (2.62 - 3.00 g/100g
protein) content of the fermented MKC increased appreciably compared with the unfermented MKC, while,
methionine (0.40 - 0.60 g/100g protein), phenylalanine (2.73 - 3.30 g/100g protein) and valine (2.26 - 2.73 g/100g
protein) were decreased (p<0.05) compared with unfermented MKC. The chemical score of isoleucine and
histidine of the R. oligosporus fermented MKC (67.50 and 72.35%), R. stolonifer fermented MKC (75.00 and
130.59%) and P. chrysogenum fermented MKCs (65.75 and 62.94%) respectively were comparable with
FAO/Maynard reference for growing chicks. Total score of the essential amino acids of the fermented MKC
ranged between 44.42 and 55.68%. It is concluded that fungal fermented mango (Mangifera indica) kernel cake
may be a potential supplement in feedstuff formulations.

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DOI: http://dx.doi.org/10.5539/jas.v2n3p69

Journal of Agricultural Science ISSN 1916-9752 (Print) ISSN 1916-9760 (Online)

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