Improving of Nutritional Value of Wheat Bran Subjected to Solid State Fermentation with Pomegranate Peel and Whey

Röyale Ahmadova; Ş.canan Bölükbaşı

doi:10.18016/ksutarimdoga.vi.1216199

EN TR

Improving of Nutritional Value of Wheat Bran Subjected to Solid State Fermentation with Pomegranate Peel and Whey

Abstract

In this study, it is aimed to improve the nutrient value of the wheat bran (WB) subjected to solid state fermentation with pomegranate peel (PP) and whey (W). In the study, 0, 0.5, 1, 1.5 and 2 g pomegranate peels were added to the wheat bran, respectively, to make it up to 100 grams, and whey was used to ensure fermentation. Experiment was conducted on six treatment groups such as WB + TW (tap water) “the first group”, WB + 0% PP +W “the second group”, WB + 0.5% PP+ W “the third group”, WB + 1% PP + W “the fourth group”, WB + 1.5% PP + W “the fifth group” and WB + 2% PP + W “the sixth group”. Prepared feed samples were placed in Erlenmeyer flasks, 120 mL of tap water was added to the first group and the same amount of whey was added to the other groups and mixed. Eight replications were prepared for each sample. Four of the erlenmayers prepared for each group were drained without being fermented and dried at room temperature. The remaining erlenmayers were fermented in 32 °C ± 2 for 48 hours. Weende analyses, phytic acid ratios, phytase activities, antioxidant activities and yeast numbers of fermented and non-fermented feeds were determined in present study.As a result, it was found that fermented wheat bran had a significant increase in yeast content, antioxidant activity, crude protein and crude ash ratios, phytase activity, and a decrease in ether extract and phytic acid ratios.

Keywords

Nar Kabuğu ve Peynir Altı Suyu ile Katı Faz Fermantasonuna Tabi Tutulan Buğday Kepeğinin Besin Değerinin İyileştirilmesi

Öz

Bu çalışmada, nar kabuğu (NK) ve peynir altı suyu (PAS) ile katı hal fermantasyonuna tabi tutulan buğday kepeğinin (BK) besin değerinin arttırılması amaçlanmıştır. Çalışmada, buğday kepeğine sırasıyla 0, 0,5, 1, 1,5 ve 2 gr nar kabuğu ilave edilerek 100 grama tamamlanmış ve fermantasyonu sağlamak için peynir altı suyu kullanılmıştır. Denemede BK + MS (musluk suyu), BK + %0 NK+PAS, BK + %0,5 NK+PAS, BK + %1 NK + PAS, BK + %1,5 NK + PAS ve BK + %2 NK + PAS olmak üzere altı grup oluşturulmuştur. Hazırlanan yem örnekleri Erlenmayerlere konularak birinci gruba 120 ml musluk suyu, diğer gruplara aynı miktarda peynir altı suyu ilave edilerek karıştırılmıştır. Her yem örneği için sekiz tekerrür olarak hazırlanmıştır. Her grup için hazırlanan erlenmayerlerden dördü fermente edilmeden boşaltılarak oda sıcaklığında kurutulmuştur. Kalan erlenmayerler 32 0C±2'de 48 saat fermente edilmiştir. Bu çalışmada fermente ve fermente olmayan yemlerin weende analizleri, fitik asit oranları, fitaz aktiviteleri, antioksidan aktiviteleri ve maya sayıları belirlenmiştir. Çalışma sonucunda fermente buğday kepeğinin maya içeriği, antioksidan aktivite, ham protein ve ham kül oranları, fitaz aktivitesinde önemli artış, eter ekstraktı ve fitik asit oranlarında ise azalma olduğu belirlenmiştir.

Anahtar Kelimeler

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Röyale Ahmadova
0000-0002-6547-2872
Türkiye

Ş.canan Bölükbaşı ^*
0000-0003-1153-3489
Türkiye

Early Pub Date

May 15, 2023

Publication Date

August 31, 2023

Submission Date

December 8, 2022

Acceptance Date

February 10, 2023

Published in Issue

Year 2023 Volume: 26 Number: 4

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1216199

IZ

https://izlik.org/JA64ZP77BM

Cite

RIS / Bibtex

APA

Ahmadova, R., & Bölükbaşı, Ş. (2023). Improving of Nutritional Value of Wheat Bran Subjected to Solid State Fermentation with Pomegranate Peel and Whey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(4), 919-926. https://doi.org/10.18016/ksutarimdoga.vi.1216199