Mineral Composition and Amino Acid Profile of Mono-Culture Fungal Fermented Mango (Mangifera Indica) Kernel Cake
R.M.O. Kayode and
A. Sani
Journal of Agricultural Science, 2010, vol. 2, issue 3, 69
Abstract:
The effect of mono-culture fungal fermentation on mineral composition and amino acid profile of mango(Mangifera indica) kernel cake was investigated. Rhizopus oligosporus, Aspergillus niger, Rhizopus stolonifer andPenicillium chrysogenum were isolated from decomposed mango kernels and then used to ferment mango kernelcake (MKC) for 168hrs. After fermentation the resulted MKC was dried at 600C before analysis for minerals andamino acid profiles. The values of calcium (119.3mg/kg), potassium (457.1mg/kg) and iron (187.1mg/kg) of the R.stolonifer fermented MKC were higher (p
Date: 2010
References: View complete reference list from CitEc
Citations:
Downloads: (external link)
https://ccsenet.org/journal/index.php/jas/article/download/7286/5639 (application/pdf)
https://ccsenet.org/journal/index.php/jas/article/view/7286 (text/html)
Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.
Export reference: BibTeX
RIS (EndNote, ProCite, RefMan)
HTML/Text
Persistent link: https://EconPapers.repec.org/RePEc:ibn:jasjnl:v:2:y:2010:i:3:p:69
Access Statistics for this article
More articles in Journal of Agricultural Science from Canadian Center of Science and Education Contact information at EDIRC.
Bibliographic data for series maintained by Canadian Center of Science and Education ().