Bioprocessing of Jackfruit Seeds (Artocarpus heterophyllus Lam.) for Protein Enrichment in Semi-Solid State: Potential for Animal Feed Production

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 185 - 185

Published: April 1, 2025

Jackfruit residues represent 70% of the total by-products generated from processing fruit. The seeds, which are composed proteins, fibers, and starch, widely used in human nutrition; however, its potential animal nutrition should be further investigated. Thus, objective was to study protein enrichment jackfruit seeds by semi-solid fermentation using Saccharomyces cerevisiae applying an experimental design verify effects yeast concentration (1, 3, 5%) process temperature (30, 35, 40 °C) on increase. Physical chemical analysis substrate performed at intervals 0, 24, 48, 72, 96 h. A decrease water content activity observed during time. soluble solid also declined due consumption carbohydrates yeast. After h process, crude fermented increased approximately 2.5 times, corresponding a increase 357%, with use 5% °C. Through fermentation, mineral nutrients increased, making it alternative product for feed high added value.

Language: Английский

Status, development and potential of starch-based analogue cheese: A review

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143190 - 143190

Published: April 1, 2025

Language: Английский