Optimization of Physical and Nutritive Parameters for Phytase Production from Fermented Pentaclethra Macrophylla (Obj 2 and 3)

Producing natural phytase without any health or environmental challenge targeted the main focus of many researchers. Many studies focused on fungal phytase as an extracellular phytase, but due to substrate specificity, resistance to proteolysis and catalytic efficiency, bacterial phytase is now better alternative to fungal phytase. This study was undertaken to optimize the physical and nutritive parameters for phytase production from fermented Pentaclethra macrophylla. Prepared raw and fermented Oil bean seeds were randomly purchased from various markets in Awka metropolis, Anambra State, Nigeria. The fermented Oil bean seeds were screened for phytase-producing bacteria using standard plate technique The amount of phytase produced was optimized at varying pH, temperature, incubation time, nitrogen, and carbon sources while nutritive contents were determined using gravimetric. The data generated from the study were analyzed statistically using one way Analysis of Variance (ANOVA) and Student’s “t†test. The study revealed significant (P 0.05) reduction in ash and fiber contents, increased in moisture and proteins contents, and significant (P