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Mineral Composition and Amino Acid Profile of Mono-Culture Fungal Fermented Mango (Mangifera Indica) Kernel Cake

Author

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  • R.M.O. Kayode
  • A. Sani

Abstract

The effect of mono-culture fungal fermentation on mineral composition and amino acid profile of mango(Mangifera indica) kernel cake was investigated. Rhizopus oligosporus, Aspergillus niger, Rhizopus stolonifer andPenicillium chrysogenum were isolated from decomposed mango kernels and then used to ferment mango kernelcake (MKC) for 168hrs. After fermentation the resulted MKC was dried at 600C before analysis for minerals andamino acid profiles. The values of calcium (119.3mg/kg), potassium (457.1mg/kg) and iron (187.1mg/kg) of the R.stolonifer fermented MKC were higher (p

Suggested Citation

  • R.M.O. Kayode & A. Sani, 2010. "Mineral Composition and Amino Acid Profile of Mono-Culture Fungal Fermented Mango (Mangifera Indica) Kernel Cake," Journal of Agricultural Science, Canadian Center of Science and Education, vol. 2(3), pages 1-69, August.
    • Handle: RePEc:ibn:jasjnl:v:2:y:2010:i:3:p:69
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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