Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors
2017
Valdez‐González, Francisco | Gutiérrez‐Dorado, Roberto | Hernández‐Llamas, Alfredo | García‐Ulloa, Manuel | Sánchez‐Magaña, Luís | Cuevas‐Rodríguez, Breidy | Rodríguez‐González, Hervey
BACKGROUND: Bioprocessing of ingredients by solid‐state fermentation is a low‐cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by reducing enzyme inhibitors, such as phytates and tannins. RESULTS: Fermentation significantly (P < 0.05) increased the protein content and digestibility of dry matter and protein compared with whole bean grains, and decreased the content of lipids, ash and phytic acid. Hardening did not have a significant (P > 0.05) effect on the chemical content of beans and digestibility of diets. The dehulled bean meal significantly (P < 0.05) increased protein and lipid content and digestibility of dry matter and protein of beans, and decreased fiber, ash and tannin content. The chemical content of beans and digestibility of ingredients compare favorably with those reported by other authors, indicating the benefits of fermentation and dehulling. CONCLUSION: We concluded that bean meal obtained from fermentation or dehulling represents a low‐cost alternative for diets for tilapia. © 2017 Society of Chemical Industry
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