EFFECT OF LACTIC ACID BACTERIA STRAINS ON THE PROXIMATE COMPOSITION OF JATROPHA CURCAS L. KERNEL CAKE
DOI :
https://doi.org/10.51791/njap.vi.7226Mots-clés :
Jatropha curcas kernel cake, proximate composition, lactobacillus, fermentation, inoculateRésumé
Three Lactic Acid Bacteria strains (Lactobacillus acidiophillus, Lactobacillus plantarium, and Lactobacillus rhamnosus) were used in the fermentation of Jatropha curcas kernel cake for a 7 days in a completely randomized design. The results revealed significant increase in the dry matter, crude protein content of all the bacteria treated samples however Lactobacillus rhamnosus treated cake recorded higher value compared with other treated samples. On the contrary, the untreated sample was significantly higher in crude fibre and ether extract. There was no significant difference in the ash
content among all the samples. It could be concluded from this study that solid state fermentation using Lactic Acid Bacteria strains could improve the nutrient composition of Jatropha kernel cake.
