Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju
| dc.contributor.author | Abdullah-Al-Mahin | |
| dc.contributor.author | Hossain, Shamim | |
| dc.contributor.author | Abdel-Rahman, Mohamed Ali | |
| dc.contributor.author | Hussain, Shakhawat | |
| dc.contributor.author | Islam, Rezuanul | |
| dc.date.accessioned | 2024-11-29T06:42:25Z | |
| dc.date.available | 2024-11-29T06:42:25Z | |
| dc.date.issued | 2017-07-11 | |
| dc.description.abstract | Nutritional value of tea leaf waste was improved significantly (p<0.05) by solid-state fermentation for 8 weeks with a white rot fungus, Pleurotus sajor-caju. The proximate analysis revealed that crude protein, ash, cellulose-lignin ratio and reducing sugar contents were increased by 2001.53, 117.62, 31.38, and 619.10%, respectively. In contrary, crude fiber, lipid, carbohydrate, lignin, cellulose and hemicelluloses contents were decreased by 40.70, 71.87, 47.65, 35.63, 15.26, and 61.03%, respectively. Ascorbic acid and carotenoid were also increased by 129.17 and 398.79%, respectively. At 7 weeks of fermentation, the crude tea leaf waste extract showed very high CMCase, avicelase, cellobiase and amylase activity, moderate pectinase and poor xylanase activity. Furthermore, In-vitro dry matter digestibility was increased by 50.35% at the end of fermentation. Therefore, it was concluded that P. sajor-caju efficiently degraded tea leaf waste and improved its nutritive value. | |
| dc.identifier.issn | 1314-6246 | |
| dc.identifier.uri | https://doi.uni-plovdiv.bg/handle/store/490 | |
| dc.language.iso | en | |
| dc.publisher | Plovdiv University Press “Paisii Hilendarski” | |
| dc.subject | Solid-state fermentation | |
| dc.subject | L. sajor-caju | |
| dc.subject | tea leaf waste | |
| dc.subject | protein | |
| dc.subject | lignocellulose | |
| dc.title | Enhancement of nutritive value of tea leaf waste by solid-state fermentation with Lentinus sajor–caju | |
| dc.type | Article |