Home Improvement of Quality and Digestibility of Moringa Oleifera Leaves Feed via Solid-State Fermentation by Aspergillus Niger
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Improvement of Quality and Digestibility of Moringa Oleifera Leaves Feed via Solid-State Fermentation by Aspergillus Niger

  • Jiahong Wang , Fuliang Cao EMAIL logo , Zunling Zhu , Xuhui Zhang , Qianqian Sheng and Wensheng Qin EMAIL logo
Published/Copyright: July 10, 2018
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International Journal of Chemical Reactor Engineering
From the journal International Journal of Chemical Reactor Engineering Volume 16 Issue 12

Abstract

The Moringa oleifera leaf is an important source worldwide with a high nutritional value and functions in food and feed that may also treat a myriad of ailments but the leaf has low organoleptic properties and digestibility. To overcome this shortcoming, a novel Aspergillus niger was isolated from the Moringa leaf material. The fungal strain grows well on moist Moringa leaves and requires no additives. After performing a single factor test for temperature, moisture, inoculation size, and fermentation, the optimized condition was determined by using a response surface method, followed by a small-scale production test. The pleasant, sweet smelling aroma in the fermented leaves was then generated, supplementing than its native repulsive smell. The protein content and digestibility of the leaves increased by 23.4 % and 54.4 %, respectively; the direct-fed microbes reached up to 1.99 × 109 CFU per gram of fermented freeze-dried Moringa leaves. Digestive lignocellulolytic enzymes were substantially produced with 2.97 ± 0.24 U.g−1 of filter paper activity and 564.9 ± 37.4 U.g−1 of xylanase activity. Moreover, some functional components, such as flavonoids and γ-Aminobutyric acid content, were also significantly increased compared to that of the unfermented leaves. In conclusion, the feed quality and digestibility of Moringa oleifera leaves were greatly improved via solid-state fermentation by Aspergillus niger. Fermented Moringa oleifera can be used as a potentially high- quality feed alternative for the animal industry.

Keywords: Aspergillus niger; Moringa leaf; biological feed; solid-state fermentation; odor; crude protein content

NOTES

The authors declare no competing financial interest.

Acknowledgements

We would like to thank Nyasha Makuto for her language polishing in this paper. We would also like to thank the fund support of national key research and development projects “Key technological study of efficiently cultivating the ginkgo tree and for using the leaf and testa and their integrated utilization”; Jiangsu postdoctoral fund “Mechanism of efficient accumulation flavonoids in Ginkgo biloba leaves fermented by Aspergillus niger” and Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD). We would lastly like to thank the Baoshan Jiurun Development Limited Company for providing Moringa leaf materials.

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Received: 2018-04-03
Revised: 2018-07-09
Accepted: 2018-06-30
Published Online: 2018-07-10

© 2018 Walter de Gruyter GmbH, Berlin/Boston

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https://doi.org/10.1515/ijcre-2018-0094
Keywords for this article
Aspergillus niger; Moringa leaf; biological feed; solid-state fermentation; odor; crude protein content

Articles in the same Issue

  1. review
  2. Application of Microfluidics in Process Intensification
  3. article
  4. A Versatile Converter of Liquid Hydrocarbons for the Production of Reducing and Carbonization Atmospheres
  5. Design of Impeller Blades for Intensification of Gas-Liquid Dispersion Process in a Stirred Tank
  6. Experimental Study of the Mixing and Segregation Behavior in Binary Particle Fluidized Bed with Wide Size Distributions
  7. Studies of Dehydrogenation Reaction over Zinc-Alumina Catalyst
  8. Pressure-Leaching Behavior of Nickel from Ni–Mo Ore in Aqueous Oxygenated Media
  9. Impact of Chemical Reaction on MHD 3D Flow of a Nanofluid Containing Gyrotactic Microorganism in the Presence of Uniform Heat Source/Sink
  10. Impact of Dense Internals on Fluid Dynamic Parameters in Bubble Column
  11. Improvement of Quality and Digestibility of Moringa Oleifera Leaves Feed via Solid-State Fermentation by Aspergillus Niger
  12. Adsorption of Hexavalent Chromium by Eucalyptus camaldulensis bark/maghemite Nano Composite
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