PROXIMATE COMPOSITION AND AMINO ACID PROFILE OF RICE HUSK BIODEGRADED WITH PLEUROTUS OSTREATUS FOR DIFFERENT PERIODS
Native rice husk (NRH) was fermented with Pleurotus ostreatus for 7, 14 and 21 days to improve the nutritional values. The proximate composition and amino acid profiles were determined. The results showed that crude fibre (CF), nitrogen free extract (NFE), acid detergent fibre (ADF), and neutral det...
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| Veröffentlicht in: | African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2017-07, Vol.17 (3), p.12243-12255 |
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| container_title | African journal of food, agriculture, nutrition, and development : AJFAND |
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| creator | Dairo, F.A.S Ogunlade, S.W Oluwasola, T.A |
| description | Native rice husk (NRH) was fermented with Pleurotus ostreatus for 7, 14
and 21 days to improve the nutritional values. The proximate
composition and amino acid profiles were determined. The results showed
that crude fibre (CF), nitrogen free extract (NFE), acid detergent
fibre (ADF), and neutral detergent fibre (NDF) were significantly
higher (p |
| doi_str_mv | 10.18697/ajfand.79.16235 |
| format | Article |
| fullrecord | <record><control><sourceid>gale_cross</sourceid><recordid>TN_cdi_gale_infotracgeneralonefile_A508201230</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A508201230</galeid><sourcerecordid>A508201230</sourcerecordid><originalsourceid>FETCH-LOGICAL-b4215-f3581d423231b945b0966b94c13fa0de14e5c0701cf094dd85094bfe8b6368e03</originalsourceid><addsrcrecordid>eNqNksFr2zAUh01ZYV23-466DuZMsiXZPnq23IgmkbEd2puQbSlzSZ1iubD991ObrWughyHQ-_H4vocEz_M-I7hAMU2ib-rOqLFfRMkC0SAkZ94FojH2SRjhdy-ZxO-9D9beQYgJofjCm8tK3PJ12jCQiXUpat5wsQHpJgfpmm8ESDOeAwcVfMWAKEDFMwaW2_oafOciZ1dVmrMc3PBmCcoV21ai2dZA1E3F0qdUiArkvChYxTYNKFnlpPqjd27U3upPf-qlty1Yky39lbjiWbryWxwg4hv3XNTjIAxC1CaYtDCh1IUOhUbBXiOsSQcjiDoDE9z3MXGlNTpuaUhjDcNLzz_O3am9lsNoDvOkup0e9aT2h1GbwbVTAuMAoiB84hdv8O70-n7o3hS-nAiOmfXPeacerZXXJf9vlq9vTtmvr9j20Q6jtu6yw-7HbI_KCQ6PeDcdrJ20kQ_TcK-mXxJB-bwd8rgdMkrk83b8-2o7HPZu-ovRTYOSf5vOGHsUQQrD32VPslc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>PROXIMATE COMPOSITION AND AMINO ACID PROFILE OF RICE HUSK BIODEGRADED WITH PLEUROTUS OSTREATUS FOR DIFFERENT PERIODS</title><source>DOAJ Directory of Open Access Journals</source><source>Bioline International</source><source>EZB-FREE-00999 freely available EZB journals</source><source>Alma/SFX Local Collection</source><creator>Dairo, F.A.S ; Ogunlade, S.W ; Oluwasola, T.A</creator><creatorcontrib>Dairo, F.A.S ; Ogunlade, S.W ; Oluwasola, T.A ; Department of Animal Production & Health Sciences, Ekiti State University, Ado - Ekiti, Nigeria</creatorcontrib><description><![CDATA[Native rice husk (NRH) was fermented with Pleurotus ostreatus for 7, 14
and 21 days to improve the nutritional values. The proximate
composition and amino acid profiles were determined. The results showed
that crude fibre (CF), nitrogen free extract (NFE), acid detergent
fibre (ADF), and neutral detergent fibre (NDF) were significantly
higher (p<0.05) in the NRH (with values 13.37%,42.93%, 17.45%
and13.42%, respectively) while corresponding lowest values of 12.14%,
34.26%, 12.27% and 12.41% were obtained in the 14 days samples. Crude
protein (CP) was significantly highest (p<0.05) in the 7 days
fermentation (12.37%) but lowest in the 21 days (7.94%). The nitrogen
free extract (NFE) values were similar and higher (p<0.05) in the
NRH (control), 7 and 21 days fermentation that is 42.93%, 40.37% and
39.53%, respectively. The calculated metabolizable energy (ME) was
similar and higher (p<0.05) for the fermented native rice husk at 7,
14 and 21 days that is 2289.19, 2308.77 and 2328.59 kcal/kg,
respectively. Dry matter (DM), ash, calcium and phosphorous values were
not influenced (p<0.05) by the fungi treatment of the NRH. Essential
amino acids (EAA) values viz; lysine (4.94 g/100g), valine (7.34
g/100g), threonine (4.81 g/100g), isoleucine (4.83 g/100g) and
phenylalanine (5.59 g/100g) were higher (p<0.05) in the 14 days
fermentation with p. ostreatus while others that are non-essential
amino acids (NEAA) in this group include alanine (7.06 g/100g) and
tyrosine (4.12 g/100g). Glycine (6.02 g/100g), serine (5.18 g/100g),
proline (4.85 g/100g), leucine (7.44 g/100g), glutamate (14.54 g/100g)
and arginine (8.51 g/100g) values were higher (p<0.05) in the 21
days while aspartate (8.70 g/100g), histidine (2.37 g/100g), methionine
(2.69 g/100g), tyrosine (4.20 g/100g) and cystine (2.09 g/100g) were
higher (p<0.05) in the 7 days treatment. All the amino acids with
the exception of glycine, alanine and aspartate had lowest (p<0.05)
values recorded in the native rice husk. The total amino acids (TAA),
total essential amino acids (TEAA), total non-essential amino acids
(TNEAA) were all significantly higher in the 7 days fermentation
(95.43, 45.01 and 50.42, respectively) and the lowest values in the
NRH. Percent EAA followed the same trend while %NEAA was highest in the
NRH. Fermentation of native rice husk for 7 days improved its nutritive
value and consequently increased its usage as a component of livestock
feed.]]></description><identifier>ISSN: 1684-5358</identifier><identifier>ISSN: 1684-5374</identifier><identifier>EISSN: 1684-5374</identifier><identifier>DOI: 10.18697/ajfand.79.16235</identifier><language>eng</language><publisher>Rural Outreach Program</publisher><subject>Agricultural research ; Amino Acids ; Armature (Botany) ; Biodegradation ; Chemical properties ; Fermentation ; Mushrooms ; Native Rice Husk ; Proximate Composition ; Rice</subject><ispartof>African journal of food, agriculture, nutrition, and development : AJFAND, 2017-07, Vol.17 (3), p.12243-12255</ispartof><rights>Copyright 2017 - African Journal of Food, Agriculture, Nutrition and Development</rights><rights>COPYRIGHT 2017 Rural Outreach Program</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-b4215-f3581d423231b945b0966b94c13fa0de14e5c0701cf094dd85094bfe8b6368e03</citedby><cites>FETCH-LOGICAL-b4215-f3581d423231b945b0966b94c13fa0de14e5c0701cf094dd85094bfe8b6368e03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925,79426</link.rule.ids></links><search><creatorcontrib>Dairo, F.A.S</creatorcontrib><creatorcontrib>Ogunlade, S.W</creatorcontrib><creatorcontrib>Oluwasola, T.A</creatorcontrib><creatorcontrib>Department of Animal Production & Health Sciences, Ekiti State University, Ado - Ekiti, Nigeria</creatorcontrib><title>PROXIMATE COMPOSITION AND AMINO ACID PROFILE OF RICE HUSK BIODEGRADED WITH PLEUROTUS OSTREATUS FOR DIFFERENT PERIODS</title><title>African journal of food, agriculture, nutrition, and development : AJFAND</title><description><![CDATA[Native rice husk (NRH) was fermented with Pleurotus ostreatus for 7, 14
and 21 days to improve the nutritional values. The proximate
composition and amino acid profiles were determined. The results showed
that crude fibre (CF), nitrogen free extract (NFE), acid detergent
fibre (ADF), and neutral detergent fibre (NDF) were significantly
higher (p<0.05) in the NRH (with values 13.37%,42.93%, 17.45%
and13.42%, respectively) while corresponding lowest values of 12.14%,
34.26%, 12.27% and 12.41% were obtained in the 14 days samples. Crude
protein (CP) was significantly highest (p<0.05) in the 7 days
fermentation (12.37%) but lowest in the 21 days (7.94%). The nitrogen
free extract (NFE) values were similar and higher (p<0.05) in the
NRH (control), 7 and 21 days fermentation that is 42.93%, 40.37% and
39.53%, respectively. The calculated metabolizable energy (ME) was
similar and higher (p<0.05) for the fermented native rice husk at 7,
14 and 21 days that is 2289.19, 2308.77 and 2328.59 kcal/kg,
respectively. Dry matter (DM), ash, calcium and phosphorous values were
not influenced (p<0.05) by the fungi treatment of the NRH. Essential
amino acids (EAA) values viz; lysine (4.94 g/100g), valine (7.34
g/100g), threonine (4.81 g/100g), isoleucine (4.83 g/100g) and
phenylalanine (5.59 g/100g) were higher (p<0.05) in the 14 days
fermentation with p. ostreatus while others that are non-essential
amino acids (NEAA) in this group include alanine (7.06 g/100g) and
tyrosine (4.12 g/100g). Glycine (6.02 g/100g), serine (5.18 g/100g),
proline (4.85 g/100g), leucine (7.44 g/100g), glutamate (14.54 g/100g)
and arginine (8.51 g/100g) values were higher (p<0.05) in the 21
days while aspartate (8.70 g/100g), histidine (2.37 g/100g), methionine
(2.69 g/100g), tyrosine (4.20 g/100g) and cystine (2.09 g/100g) were
higher (p<0.05) in the 7 days treatment. All the amino acids with
the exception of glycine, alanine and aspartate had lowest (p<0.05)
values recorded in the native rice husk. The total amino acids (TAA),
total essential amino acids (TEAA), total non-essential amino acids
(TNEAA) were all significantly higher in the 7 days fermentation
(95.43, 45.01 and 50.42, respectively) and the lowest values in the
NRH. Percent EAA followed the same trend while %NEAA was highest in the
NRH. Fermentation of native rice husk for 7 days improved its nutritive
value and consequently increased its usage as a component of livestock
feed.]]></description><subject>Agricultural research</subject><subject>Amino Acids</subject><subject>Armature (Botany)</subject><subject>Biodegradation</subject><subject>Chemical properties</subject><subject>Fermentation</subject><subject>Mushrooms</subject><subject>Native Rice Husk</subject><subject>Proximate Composition</subject><subject>Rice</subject><issn>1684-5358</issn><issn>1684-5374</issn><issn>1684-5374</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>RBI</sourceid><sourceid>N95</sourceid><sourceid>KPI</sourceid><recordid>eNqNksFr2zAUh01ZYV23-466DuZMsiXZPnq23IgmkbEd2puQbSlzSZ1iubD991ObrWughyHQ-_H4vocEz_M-I7hAMU2ib-rOqLFfRMkC0SAkZ94FojH2SRjhdy-ZxO-9D9beQYgJofjCm8tK3PJ12jCQiXUpat5wsQHpJgfpmm8ESDOeAwcVfMWAKEDFMwaW2_oafOciZ1dVmrMc3PBmCcoV21ai2dZA1E3F0qdUiArkvChYxTYNKFnlpPqjd27U3upPf-qlty1Yky39lbjiWbryWxwg4hv3XNTjIAxC1CaYtDCh1IUOhUbBXiOsSQcjiDoDE9z3MXGlNTpuaUhjDcNLzz_O3am9lsNoDvOkup0e9aT2h1GbwbVTAuMAoiB84hdv8O70-n7o3hS-nAiOmfXPeacerZXXJf9vlq9vTtmvr9j20Q6jtu6yw-7HbI_KCQ6PeDcdrJ20kQ_TcK-mXxJB-bwd8rgdMkrk83b8-2o7HPZu-ovRTYOSf5vOGHsUQQrD32VPslc</recordid><startdate>20170701</startdate><enddate>20170701</enddate><creator>Dairo, F.A.S</creator><creator>Ogunlade, S.W</creator><creator>Oluwasola, T.A</creator><general>Rural Outreach Program</general><scope>RBI</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>N95</scope><scope>IMW</scope><scope>KPI</scope></search><sort><creationdate>20170701</creationdate><title>PROXIMATE COMPOSITION AND AMINO ACID PROFILE OF RICE HUSK BIODEGRADED WITH PLEUROTUS OSTREATUS FOR DIFFERENT PERIODS</title><author>Dairo, F.A.S ; Ogunlade, S.W ; Oluwasola, T.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b4215-f3581d423231b945b0966b94c13fa0de14e5c0701cf094dd85094bfe8b6368e03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Agricultural research</topic><topic>Amino Acids</topic><topic>Armature (Botany)</topic><topic>Biodegradation</topic><topic>Chemical properties</topic><topic>Fermentation</topic><topic>Mushrooms</topic><topic>Native Rice Husk</topic><topic>Proximate Composition</topic><topic>Rice</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dairo, F.A.S</creatorcontrib><creatorcontrib>Ogunlade, S.W</creatorcontrib><creatorcontrib>Oluwasola, T.A</creatorcontrib><creatorcontrib>Department of Animal Production & Health Sciences, Ekiti State University, Ado - Ekiti, Nigeria</creatorcontrib><collection>Bioline International</collection><collection>CrossRef</collection><collection>Gale Business: Insights</collection><collection>Gale In Context: World History</collection><collection>Gale In Context: Global Issues</collection><jtitle>African journal of food, agriculture, nutrition, and development : AJFAND</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dairo, F.A.S</au><au>Ogunlade, S.W</au><au>Oluwasola, T.A</au><aucorp>Department of Animal Production & Health Sciences, Ekiti State University, Ado - Ekiti, Nigeria</aucorp><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>PROXIMATE COMPOSITION AND AMINO ACID PROFILE OF RICE HUSK BIODEGRADED WITH PLEUROTUS OSTREATUS FOR DIFFERENT PERIODS</atitle><jtitle>African journal of food, agriculture, nutrition, and development : AJFAND</jtitle><date>2017-07-01</date><risdate>2017</risdate><volume>17</volume><issue>3</issue><spage>12243</spage><epage>12255</epage><pages>12243-12255</pages><issn>1684-5358</issn><issn>1684-5374</issn><eissn>1684-5374</eissn><abstract><![CDATA[Native rice husk (NRH) was fermented with Pleurotus ostreatus for 7, 14
and 21 days to improve the nutritional values. The proximate
composition and amino acid profiles were determined. The results showed
that crude fibre (CF), nitrogen free extract (NFE), acid detergent
fibre (ADF), and neutral detergent fibre (NDF) were significantly
higher (p<0.05) in the NRH (with values 13.37%,42.93%, 17.45%
and13.42%, respectively) while corresponding lowest values of 12.14%,
34.26%, 12.27% and 12.41% were obtained in the 14 days samples. Crude
protein (CP) was significantly highest (p<0.05) in the 7 days
fermentation (12.37%) but lowest in the 21 days (7.94%). The nitrogen
free extract (NFE) values were similar and higher (p<0.05) in the
NRH (control), 7 and 21 days fermentation that is 42.93%, 40.37% and
39.53%, respectively. The calculated metabolizable energy (ME) was
similar and higher (p<0.05) for the fermented native rice husk at 7,
14 and 21 days that is 2289.19, 2308.77 and 2328.59 kcal/kg,
respectively. Dry matter (DM), ash, calcium and phosphorous values were
not influenced (p<0.05) by the fungi treatment of the NRH. Essential
amino acids (EAA) values viz; lysine (4.94 g/100g), valine (7.34
g/100g), threonine (4.81 g/100g), isoleucine (4.83 g/100g) and
phenylalanine (5.59 g/100g) were higher (p<0.05) in the 14 days
fermentation with p. ostreatus while others that are non-essential
amino acids (NEAA) in this group include alanine (7.06 g/100g) and
tyrosine (4.12 g/100g). Glycine (6.02 g/100g), serine (5.18 g/100g),
proline (4.85 g/100g), leucine (7.44 g/100g), glutamate (14.54 g/100g)
and arginine (8.51 g/100g) values were higher (p<0.05) in the 21
days while aspartate (8.70 g/100g), histidine (2.37 g/100g), methionine
(2.69 g/100g), tyrosine (4.20 g/100g) and cystine (2.09 g/100g) were
higher (p<0.05) in the 7 days treatment. All the amino acids with
the exception of glycine, alanine and aspartate had lowest (p<0.05)
values recorded in the native rice husk. The total amino acids (TAA),
total essential amino acids (TEAA), total non-essential amino acids
(TNEAA) were all significantly higher in the 7 days fermentation
(95.43, 45.01 and 50.42, respectively) and the lowest values in the
NRH. Percent EAA followed the same trend while %NEAA was highest in the
NRH. Fermentation of native rice husk for 7 days improved its nutritive
value and consequently increased its usage as a component of livestock
feed.]]></abstract><pub>Rural Outreach Program</pub><doi>10.18697/ajfand.79.16235</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1684-5358 |
| ispartof | African journal of food, agriculture, nutrition, and development : AJFAND, 2017-07, Vol.17 (3), p.12243-12255 |
| issn | 1684-5358 1684-5374 1684-5374 |
| language | eng |
| recordid | cdi_gale_infotracgeneralonefile_A508201230 |
| source | DOAJ Directory of Open Access Journals; Bioline International; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Agricultural research Amino Acids Armature (Botany) Biodegradation Chemical properties Fermentation Mushrooms Native Rice Husk Proximate Composition Rice |
| title | PROXIMATE COMPOSITION AND AMINO ACID PROFILE OF RICE HUSK BIODEGRADED WITH PLEUROTUS OSTREATUS FOR DIFFERENT PERIODS |
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