31Jan 2017

POTATO PEEL - A COST EFFECTIVE SUBSTRATE FOR PROTEIN ENRICHMENT AND WASTE MINIMIZATION.

  • Corresponding Author Post Graduate Govt. College for Girls, Sector-42, Chandigarh.
  • Bhojia Institute of Life Sciences , Bhud, Baddi, Solan, H.P.
Crossref Cited-by Linking logo

  • Abstract
  • Keywords
  • References
  • Cite This Article as
  • Corresponding Author

Disposal of kitchen waste is universal and likewise the need for food to the growing human population is inevitable, a sure solution is immediately needed. The bioconversion of potato peel into certain valuable products like single cell protein (SCP) has the ability to solve the worldwide food protein deficiency by obtaining an economical product for food and feed. The aim of using kitchen waste as substrate for the production of high nutritious food product may decrease environmental pollution due to utilization of kitchen waste as a substrate, up to some extent. However, using flour prepared from dried potato peels were inoculated with pure culture of Saccharomyces cerevisiae and then left for four days. Chemical analysis of the fermented potato peel mash revealed a significant (p<0.05) increase in the protein content of the potato peel mash when compared with unfermented potato peel .This result also shows that fermentation increased significantly the protein of the fermented potato peel mash, while a decrease in carbohydrate was observed. Moisture content of 125%, temperature of 300 and pH of 5.5 were maintained for growth of S.Cerevisiae on the mash. Therefore fermented peels could be a good source of protein enriched feed.

  1. Adedayo, M.R., Ajiboye, E.A., Akintunde, J.K., Odaibo, A. (2011): SCP: As nutritional Enhancer. J. Microbiology., 2(5): 396 409.
  2. l., Rao V.A. (2012): Potato peels as a source of important phytochemical antioxidant nutraceuticals and their role in human health- A Review. In Tech, pp278.
  3. Anon (1985): International potato centre. Annual report, Lima, Peru,:23.
  4. Akintomide, Antai M.J., S.P. (2012): Protein enrichment of irish potato (Solaniumtuberosium) peels through solid substrate fermentation by Saccharomyces cerevisiae. IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT). Volume 1, Issue 5, PP 15-19.
  5. Roberta correia, Margarida Magalhaes and GoreteMacedo (2006): Protein enrichment of pineapple waste with Saccharomyces cerevisiae by solid state bio processing. Journal of scientific and industrial research.vol.66, pp259-262.
  6. Srividya R., Vishnuvarthan V.J.,Murugappan M., Dahake P.G. (2013): Single cell protein-A Review. Internantional journal for pharmaceutical research scholars. 2(4), 472-485.
  7. Yang S.S. (1987): Protein Enrichment of Sweet Potato Residue with Amylolytic Yeasts by SoIid-State Fermentation. Biotechnology and bioengineering, vol. 32.
  8. Abu O.A. (1997): Biochemical characteristics and utilization of processed sweet potato Legume batata (L) LAM for rabbit feeding, doctoral diss. University of Ibadan Ibadan, Nigeria.
  9. Leninger A.L. (1987): Bioenergetics and Metabolism. Principles of Biochemistry. New Delhi: CBS Publisher and Distributors. 313-356.
  10. Okafor N., Ejiofor A.O. (1990): Rapid detoxification of cassava mash by yeast simultaneously producing linamarase and amylase. Process Biochemistry. 25(3), 82?86.
  11. Akindahunsi A.A., Oboh G., Oshodi A.A. (1999): Effect of fermenting cassava with Rhizopusoryzae on the chemical composition of its flour and garri. RivistaItalianaDelleSostanze Grasse, 76(10), 437- 440.
  12. Oboh G., Elusiyan C.A. (2007): Changes in the nutrient and anti-nutrient content of micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers. African Journal of Biotechnology, 6(18), 2150-2157.
  13. Raimbault M. (1998): General and microbiological aspects of solid state fermentation. Electronic Journal of Biotechnology, 1(3), 34.
  14. Antai S.P., Mbongo P.M. (1994): Utilization of cassava peels as substrates for crude protein formation. Plant Foods for Human Nutrition, 46(4), 345-351.
  15. Oboh G.,Akindahunsi A.A., Oshodi A.A. (2002):.Nutrient and anti-nutrients content of Aspergillus Niger fermented cassava products (flour and garri). Journal of Food Compound and Analysis, 15(5), 617 ? 622.
  16. Abu O.A.,Oguntimein G.B., Tewe O.O.(1998): Protein enrichment of sweet potato by solid state fermentation using four monoculture fungi. Nigerian Journal of Biotechnology, 9(1), 1- 4.
  17. Campbell I., Duffus J.H. (1988): Culture, storage, isolation and identification of yeasts, in I. Campbell, and J.H. Duffus (Ed.). Yeasts: A practical approach. Oxford, England; Washington, DC, IRL Press, 1-15.
  18. Thongkratok R., Sutisakhempaka, WittawatMolee. (2010): Protein enrichment of cassava pulp using microorganisms? fermentation techniques for use as an alternative animal feedstuff. Journal of animal and veterinary advances 9(22): 2859-2862.

[Kanika Sharma, Shivani Sharma and Rakesh Kumar. (2017); POTATO PEEL - A COST EFFECTIVE SUBSTRATE FOR PROTEIN ENRICHMENT AND WASTE MINIMIZATION. Int. J. of Adv. Res. 5 (Jan). 2507-2512] (ISSN 2320-5407). www.journalijar.com

Kanika sharma
Post Graduate Govt. College for Girls, Sector-42, Chandigarh.

DOI:

Article DOI: 10.21474/IJAR01/3038      
DOI URL: https://dx.doi.org/10.21474/IJAR01/3038

Download Full Paper

Download PDF No. of Downloads: 92 | No. of Views: 361