Production of value-added product from pineapple peels using solid state fermentation |
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| Affiliation: | 1. Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy;2. Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy;1. Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, I-70126, Bari, Italy;2. Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, University of Hohenheim, Garbenstrasse 25, 70599, Stuttgart, Germany;3. Biological Science Department, Faculty of Science, King Abdulaziz University, P.O. Box 80257, Jeddah, 21589, Saudi Arabia;1. Master’s Program of Green Energy Science and Technology, Feng Chia University, Taiwan;2. Ph. D. Program of Mechanical and Aeronautical Engineering, Feng Chia University, Taiwan;3. Institute of Green Products, Feng Chia University, Taiwan;4. General Education Center, Feng Chia University, Taiwan;1. Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India;2. Chemical Engineering and Process Development, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411 008, India;3. Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, P.O. Box 16100, FI-00076 Aalto, Finland |
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| Abstract: | Pineapple (Ananas comosus) peels are agricultural plant residues that contribute to waste disposal problem and there is little information on their conversion to useful products. Solid state fermentation (SSF) of pineapple peels (with and without ammonium sulphate) was done with a view to increase their protein content using Trichoderma viride ATCC 36316 for 96 h at 30 °C. The study was carried out using conical flasks and on-farm solid state fermenter. Chemical composition (fat, crude and true proteins, carbohydrate and ash) of the unfermented and fermented peels were determined using standard methods. Unfermented pineapple peel had low values of 4.5, 2.84, 0.6, 6.8% for crude protein, true protein, fat and ash contents, respectively. The SSF using T. viride with or without the addition of (NH4)2SO4 increased the chemical compositions of the pineapple peels. Higher protein yields were recorded when (NH4)2SO4 was used as nitrogen source. T. viride and (NH4)2SO4 increased the crude protein content from 4.5 to 14.9% when fermentation was done using conical flask. With on-farm scale fermenter, protein yields increased further. SSF of pineapple peels with T. viride produced high protein fungal biomass and may be recommended as suitable for animal feed. |
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