The Effect of Controlled Fermentation Procedure of Feed Production Using Aspergillus Niger and Trichoderma Harzianum on Nutrient Composition of Pre-Treated Bengal Indigo Seed

Student: Ijeoma Precious-Judith Anozie (Project, 2025)
Department of Biochemistry
Federal Polytechnic, Nekede, Imo State

Abstract

This study was conducted to determine the nutritional composition of pretreated Indigofera arrecta seeds after controlled Fermentation using Aspergillus niger and Trichoderma harzianum. Proximate analysis was carried out. The result shows that there is significant changes observed in protein content, Moisture content, Carbohydrate content, Fibre content and fat content, Ash content. Carbohydrate recorded the highest value 65.45% followed by Ash Fat content. Carbohydrate, protein, fibre and fat content was low in value 2.58%, 3.56%, content 13.56% respectively as compared to the USDA's recommended range. The presence 2.45% respectively as compared to the USDA's recommended range. The presence of Aspergillus niger and Trichoderma harzianum lead to the release of water causing an increase in the moisture content and breakdown of fibre. This can be concluded that the seed extract contributed to the addition of carbohydrate to the fermentation process.

Keywords
effect controlled fermentation procedure production aspergillus niger trichoderma harzianum nutrient
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