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

Fermentation, Год журнала: 2025, Номер 11(4), С. 185 - 185

Опубликована: Апрель 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.

Язык: Английский

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

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 143190 - 143190

Опубликована: Апрель 1, 2025

Язык: Английский