Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn2+ supplementation on the fermentation process

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dc.contributor.authorFrancis Alemawor
dc.contributor.authorVictoria P. Dzogbefia
dc.contributor.authorEmmanuel O.K. Oddoye
dc.contributor.authorJames H. Oldham
dc.date.accessioned2014-04-07T10:20:44Z
dc.date.available2014-04-07T10:20:44Z
dc.date.issued2009
dc.description.abstractCocoa pod husk (CPH) is a major agro-industrial residue in Ghana with a potential value as a low-cost unconventional feedstuff for livestock. However, its effective use is limited by poor nutrient composition, mainly due to its high lignocellulose or fibre and also low protein levels. White–rot fungi such as Pleurotus species are bio-catalytic systems for bioconversion processes such as the bioconversion of lignocellulose materials into value-added products including nutritious animal feed. Presence of metals such as manganese (II) ions is reported to enhance fungal enzyme activity in the bioconversion of industrial lignocellulosic residues. The current study investigated the viability of using and optimising a fermentation process involving edible oyster mushroom (Pleurotus ostreatus) as biocatalyst to improve the nutritional status of CPH. Fermentation period and level of manganese (Mn2+) ion supplementation of CPH were the two major factors of the fermentation process evaluated and optimised in this study. Mn supplementation was critical in producing a positive bioconversion effect on CPH by P. ostreatus. Five (5) weeks of P. ostreatus solid-state fermentation of CPH amended with MnCl2 at 0.075% (w/w) concentration, was observed as an economic and optimum treatment to produce positive and significant (P < 0.05) changes in CPH composition, i.e. 36% increment in crude protein and total soluble carbohydrates; 17% reduction in crude fibre and lignin as well as 88% reduction in total tannins.en_US
dc.identifier.citationAfrican Journal of Biotechnology Vol. 8 (9), pp. 1950-1958, 4 May, 2009en_US
dc.identifier.urihttp://hdl.handle.net/123456789/293
dc.language.isoenen_US
dc.subjectAgro-industrial by-producten_US
dc.subjectbioconversionen_US
dc.subjectcocoa pod husken_US
dc.subjectmanganese (II) ionsen_US
dc.subjectnon-starch polysaccharidesen_US
dc.subjectPleurotus ostreatus solid-state fermentationen_US
dc.titleEffect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn2+ supplementation on the fermentation processen_US
dc.typeArticleen_US

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