Physicochemical and proximate composition of mango (Mangifera indica) kernel cake fermented with mono-culture of fungal isolates obtained from naturally decomposed mango kernel

Ten fungal species were isolated from naturally decomposed mango kernel meal in the laboratory (NDMKML). They were identified as Rhizopus oligosporus, Aspergillus niger, Rhizopus stolonifer, Penicillium chrysogenum, Cladosporium cladosporoides, Aspergillus flavus, Trichoderma longibrachiatum, Curvularia lunata, Sporendonema casei and Rhizopus oryzae. The same fungal isolates were also obtained from naturally decomposed whole mango kernels that were collected on the farm (NDWMKF) except Curvularia lunata, Rhizopus oligosporus and Rhizopus oryzae. Solid state fermentation of mango kernel cake (MKC) using the fungal isolates in a mono-culture conditions showed significant (P < 0.05) reduction of the inherent anti-nutrients. The fungal isolates generally reduced the inherent anti-nutrients of the fermented MKCs to about half of the total contents of anti-nutrients in the unfermented MKC except the values of oxalate (77.41 mg/100 g) obtained for the Aspergillus niger fermented MKC that was higher than the values of unfermented MKM (54.24 mg/100 g) and the unfermented MKC (70.05 mg/100 g). There were significant (P < 0.05) changes in most of the valuable nutrients; such as crude protein, crude fibre, crude fat and glucose. The range of values obtained for the various nutrients of the mono-culture fermented MKC are crude protein (14.18% – 26.42%), crude fibre (1.16% – 5.03%), crude fat (3.24% – 6.78%), total ash (5.20% – 6.83%), glucose (16.54 mg/g – 24.69 mg/g) and total carbohydrates (48.54% – 61.28%). It is concluded that there may be improvement in nutrient bioavailability and utilization of MKC, if the fermented cake is used as a substitute for maize in poultry diets. [Life Science Journal. 2008; 5(4): 55 – 63] (ISSN: 1097 – 8135).