INFLUENCE OF FERMENTATION USING BAKERS YEAST (Saccharomyces cerevisiae): ON THE NUTRITIONAL COMPOSITION OF SWEET POTATO (Ipomea batatas) PEELS: A POTENTIAL FISH FEED INGREDIENT
DOI:
https://doi.org/10.33003/jaat.2025.1102.008Abstract
Agro-industrial wastes discarded indiscriminately pollute the environment and become hazardous to human and animal health. Microbial fermentation process a viable, efficient approach transforms discarded agro-industrial wastes into useful bioproducts. This study therefore aims at improving the nutrient content of sweet potato peel (SPP) using Saccharomyces cerevisiae. White flesh sweet potatoes (Ipomoea batatas) were purchased from the local market located at Dutsinma then peeled, cut into pieces and used for the experiment. A total 4kg of sweet potatoes peels was dried and crushed into powder and divide it into 4 equal sample with three parts (Treatment 2, 3, 4) having 1000g of the powder, 1g of yeast (Saccharomyces cerevisiae) and 100ml of water each were fermented using solid state fermentation process for 24, 48 and 72 hours respectively while one part (Treatment 1) acted as the control was not fermented. At the end of each specific period of fermentation, dried and milled samples were taken for proximate analysis and mineral determination. Data was collected in triplicates. Fermentation brought about an increase in the crude protein (8.87±1.07) in the 24 hours duration of fermentation. The crude fibre content of the mixed substrate dropped significantly (P<0.05) while zinc, iron and potassium values were found to increase. The phytochemical screening revealed the presence of bioactive compounds in the SPP namely; tannins, alkaloids, saponins, glycosides, phenols and saponins. The result of this study revealed that fermentation can bring about desirable
changes in the nutrient composition of potato peels.
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