ENHANCEMENT IN THE COW FEED VALUE OF SOME AGRO-INDUSTRIAL BY-PRODUCTS MEDIATED BY SOLID STATE FERMENTATION WITHTRICHODERMA VIRIDE
Keywords:
Trichoderma viride, Black gram, Yellow pigeon pea, Black chick pea, Proximate analysisAbstract
Objective: The idea behind this work is to investigate the possible improvement in nutritional values of agro industrial by products namely black gram husk (Vignamungo), yellow pigeon pea husk (Cajanuscajan) and black chick pea husk(Cicerarietinum) using Trichoderma viride a fungus over a period of 15 days.
Methods: The samples were analyzed for their proximate composition according to the standard methods of A.O.A.C.
Results: Substantial improvement was observed in the protein content for black gram husk and black chick pea husk. The crude fibre of the treated samples of black gram husk, black chick pea husk decreased when compared to the untreated. But there was a trivial decrease in the protein content and increase in crude fibre content for Yellow pigeon pea husk treated with Trichoderma viride than untreated. Ether extract was found to be reduced for all the three treated samples. Significant reduction in the cell wall content of the husk samples was observed.
Conclusion: Results of the study showed that fungal biodegradation of the agro industrial by-products can enhance their nutritional status. Using such by-products to feed cow can produce improved quantity of milk.
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References
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