Abdullah-Al-MahinHossain, ShamimAbdel-Rahman, Mohamed AliHussain, ShakhawatIslam, Rezuanul2024-11-292024-11-292017-07-111314-6246https://doi.uni-plovdiv.bg/handle/store/490Nutritional 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.enSolid-state fermentationL. sajor-cajutea leaf wasteproteinlignocelluloseArticle