Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
Journal Title: Journal of BioScience and Biotechnology - Year 2016, Vol 5, Issue 3
Abstract
Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Lentinus sajor-caju. The proximate analysis revealed that crude protein, ash, cellulose-lignin ratio and reducing sugar contents were increased by 2001.53, 117.62, 31.38, and 619.10%, respectively. In contrary, crude fiber, lipid, carbohydrate, lignin, cellulose and hemicelluloses contents were decreased by 40.70, 71.87, 47.65, 35.63, 15.26, and 61.03%, respectively. Ascorbic acid and carotenoids were also increased by 129.17 and 398.79%, respectively. At 7 weeks of fermentation, the crude tea leaf waste extract showed very high endoglucanase, exoglucanase, cellobiase and amylase activity, moderate pectinase and poor xylanase activity. Furthermore, In vitro dry matter digestibility was increased by 50.35% at the end of fermentation. Therefore, it was concluded that L. sajor-caju efficiently degraded tea leaf waste and improved its nutritive value.
Authors and Affiliations
Abdullah Al-Mahin, Shamim Hossain, Mohamed Ali Abdel-Rahman, Shakhawat Hussain, Rezuanul Islam
Keywords
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