Food Science and Biotechnology

, Volume 28, Issue 6, pp 1693–1702 | Cite as

Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

  • Md. Mostafa Kamal
  • Md. Rahmat Ali
  • Mohammad Rezaul Islam Shishir
  • Md. Saifullah
  • Md. Raihanul Haque
  • Shakti Chandra MondalEmail author


This study was aimed to optimize the process variables for improved production of biomass protein using Aspergillus niger from banana fruit peel by the use of response surface methodology. A five-level-four factors central composite rotatable design was applied to elucidate the influence of process variables viz. temperature (20–40 °C), pH (4–8), substrate concentration (5–25%), and fermentation period (1–5 days) on biomass and protein content. The second-order polynomial models were established, which effectively explicated the variation in experimental data and significantly epitomized the appreciable correlation between independent variables and responses. After numerical optimization, the predicted optimum conditions (temperature of 31.02 °C, pH of 6.19, substrate concentration of 19.92%, and the fermentation period of 4 days) were obtained with biomass of 24.69 g/L and protein of 61.23%, which were verified through confirmatory experiments.


Biomass Protein Aspergillus niger Banana peel Optimization Response surface methodology 



We are very grateful to the authority of the Ministry of Science and Technology, Bangladesh for financial support through the “National Science and Technology (NST) Research Fellowship” program (NST 2016-2017(GO-12/603)).

Compliance with ethical standards

Conflict of interest

We the authors have no conflict of interest to disclose in this work.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Md. Mostafa Kamal
    • 1
  • Md. Rahmat Ali
    • 1
  • Mohammad Rezaul Islam Shishir
    • 2
  • Md. Saifullah
    • 3
  • Md. Raihanul Haque
    • 4
  • Shakti Chandra Mondal
    • 1
    Email author
  1. 1.Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology UniversityDinajpurBangladesh
  2. 2.Department of Food Science and NutritionZhejiang UniversityHangzhouChina
  3. 3.School of Environmental and Life Sciences, Faculty of Science and Information TechnologyUniversity of NewcastleCentral Coast, OurimbahAustralia
  4. 4.Department of Food Engineering and TechnologyHajee Mohammad Danesh Science and Technology UniversityDinajpurBangladesh

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