Nutritive Value of Fermented Banana Pseudo Stem (Musa spp) and Rice Bran by Saccharomyces cerevisiae
Journal Title: International Journal of Agriculture Innovations and Research - Year 2018, Vol 7, Issue 2
Abstract
Banana pseudo stem was generally utilized by the farmers as their pig feed in the rural areas of Cambodia after harvested the fruit. It was mixed with rice bran plus cooked rice or/and kitchen wastes prior to feeding. However, it has very low nutritive value and higher fiber and water content, so the possibility of methods in improvement of its nutritive value should take-into account for its better effectively utilization for the household pig production. This experiment was done to determine the optimum treatment by application of Saccharomyces cerevisiae as initial growth promotor in different fermentation times to improve nutritive-value of banana pseudo stem. The design was followed by treatments with completely randomized design (CRD) and 4 replicates. The experiment I was done on the fermentation of banana pseudo stem and rice bran with Saccharomyces cerevisiae solution in aerobic condition (in foam boxes) at the different fermentation times of 0, 1, 3, 5 and 7 days, the samples from each period were taken for chemical analysis of DM, Ash, CP, TP and CF. As the result, DM, CP, Ash and TP of fermented banana pseudo stem were increased significantly, following to the treatments but quite decreased CF content from 31.65-15.55%. In addition, it was noticed that the best time of fermentation of BS40RB60 in this study was 7 days which could significantly improve nutritive value, especially true protein from 9.54-14.51% and crude fiber content from18.07-13.99% (P0.001). In addition, for the experiment II was tested on the comparison between two treatments of fermented banana pseudo stem and rice bran with and without Saccharomyces cerevisiae solution at the different fermentation times. As the result, the dry matter and Ash of (FBSW) was higher than (FBS), but the CP and TP content were significantly lower, following to the times of fermentation. It was found that treatment with addition of Saccharomyces cerevisiae solution was higher in nutritive values, compare to the treatment without any addition of Saccharomyces cerevisiae solution.
Authors and Affiliations
Huy Sokchea, et al.
Keywords
Related Articles
- EP ID EP510996
- DOI -
- Views 95
- Downloads 0
Identifying the cycles in area, production, productivity and FHP of long staple cotton in Gujarat: A Fourier Analysis
This study was undertaken to study the growth dimensions of long staple cotton in Gujarat. The necessary time series data on area, production productivity and FHP were compiled from various official published sources for...
An Overview on Internet of things (IoT) as a Technological boon for Sustained Agriculture Farming
In the burgeoning population there is a huge scarcity of food. Hence, to fulfill this demand and to gain high productivity, the farmers and agricultural companies moving towards the new technologies which provide accurac...
The Influence of Associated Crops and Inter-mound Distance on Soil and Water Conservation
Agriculture in the Western and Northwest regions of Cameroon is based on mountains generally with steep slopes. Tied ridging coupled with crop association is a vital management option for improvement of crop yields and e...
Nutritional and Organoleptic Evaluation of Dehydrated Cabbage Powder Incorporated in Sev
The objectives of the study was to develop value added products by utilizing cabbage-by- products, cabbage stems and outer leaves. Cabbage has been reported to contain high amount of fibre and bioactive components with h...
Determinants of Farmers' Willingness to Pay for Attributes of Improved Variety Maize Seed in Western Mid-Hills of Nepal
Development of open pollinated improved varieties and make them available for seed multiplication and distribution among maize growers is the important intervention made by public sector maize research program in Nepal....