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

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 and Penicillium chrysogenum were isolated from decomposed mango kernels and then used to ferment mango kernel cake (MKC) for 168hrs. After fermentation the resulted MKC was dried at 60C before analysis for minerals and amino 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<0.05) than MKCs that were fermented with R. oligosporus, A. niger, P. chrysogenum and unfermented MKC. Threonine (1.36 2.03 g/100g protein) and isoleucine (2.62 3.00 g/100g protein) content of the fermented MKC increased appreciably compared with the unfermented MKC, while, methionine (0.40 0.60 g/100g protein), phenylalanine (2.73 3.30 g/100g protein) and valine (2.26 2.73 g/100g protein) were decreased (p<0.05) compared with unfermented MKC. The chemical score of isoleucine and histidine of the R. oligosporus fermented MKC (67.50 and 72.35%), R. stolonifer fermented MKC (75.00 and 130.59%) and P. chrysogenum fermented MKCs (65.75 and 62.94%) respectively were comparable with FAO/Maynard reference for growing chicks. Total score of the essential amino acids of the fermented MKC ranged between 44.42 and 55.68%. It is concluded that fungal fermented mango (Mangifera indica) kernel cake may be a potential supplement in feedstuff formulations.