Abstract

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This study was conducted to investigate the effects of fungal based fermentation on the nutritional composition of orange peels. The effect of solid state fermentation (SSF) on the nutrients and anti-nutritional factors (ANF) of orange peels was achieved by Trichosporonoides oedocephalis, Penicillium italicum and Aspergillus flavus with two inocula concentrations (103 and 105 spores/ml). The protein content of T. oedocephalis and A. flavus fermented orange peels increased significantly (P<0.05) with the highest values of 13.25 and 13.42% respectively obtained with 103 spores/ml. With an increase in the inocula concentrations of P. italicum from 103 to 105spores/ml, the crude protein increased when compared with control treatments. The contents of alkaloid, saponin and phytate of T. oedocephalis fermented orange peels decreased significantly (P<0.05) by 2.89% (103 spores/ml), 41.04% (105 spores/ml), 7.09% (103 spores/ml), 24.41% (105 spores/ml), 68.93% (103 spores/ml) and 53.40% (103 spores/ml) respectively in comparison with control treatments. The oxalate, phytate and tannin contents of P. italicum treated orange peels with 105 spores/ml decreased by 21.66, 63.84 and 66.67% respectively in comparison with control treatments. This result suggests that fungal treatment of orange peels with appropriate inocula concentrations resulted in the enhancement of its nutritional status; hence it's potential in animal rations.

Keywords: Orange peels, nutritional status, anti-nutrient, inoculum concentration, fermentation