Effect of Solid-state Fermentation on the Nutritional Composition of Nettle (Urtica dioica L.)
2019
Emrah Güngör | Aydın Altop | Guray Erener
The study was aimed to improve the nutritional composition of nettle (Utrica dioica L.) having positive effects on animals by solid-state fermentation. Aspergillus niger was used as a inoculant in fermentation of nettle. Before and after fermentation, crude protein (CP), ash, ether extract (EE), nitrogen-free extract (NFE), crude fiber (CF), hemicellulose (HC), neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) contents of nettle were determined. The ash, NFE and HC content of nettle were increased by fermentation. However, A. niger decreased the CF and EE in nettle. The results showed that solid-state fermentation with A. niger can be used to improve the nutritional composition of nettle.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Directory of Open Access Journals
