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Strategic Nutrient Enhancement of Mustard Oil Seed Cake by Briquetting and Koji Fermentation for Ruminants Feed

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Abstract

Purpose

Edible oil industries are shifting to the increased production of cold pressed oils in order to preserve some of the vital nutrients in the oil. Consequently, the seed cake residue would lack significant nutrients that are otherwise retained in the oils, thus making the quality of residue inferior when  applied as a cattle feed.

Methods

In this study, Mustard Oil Seed Cake (MOSC) was employed as a substrate to enhance the feed quality using koji strains namely Aspergillus oryzae and Aspergillus niger separately and suitable process parameters such as solid to liquid ratio, pH, incubation time and inoculum quantity were optimized for the maximum nutritive enhancement of cold pressed MOSC. Changes in the physico-chemical properties were analyzed by SEM, EDS and FTIR along with feed functional properties to analyze the quality.

Results

Free Amino Acid (FAA) and Reducing Sugar (RS) were chosen as a critical indicators of enrichment. A. oryzae resulted in 20.74-fold and 19.07-fold increase in FAA and RS respectively, whereas, A. niger showed 13.24-fold and 3.04-fold increase. Critical parameters such as solid to liquid ratio, pH, incubation time and inoculum volume were selected. Briquetting resulted in efficient mycelia coverage as evident from SEM images and the EDS analysis indicated the enhancement of the essential elements in the MOSC and also the functional properties after fermentation indicated an effective biotransformation of MOSC.

Conclusion

These fermented MOSC can be applied as potent cattle feed thereby adding value to this agro industrial waste by establishing effective solid state fermentation strategy.

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Data Availability

Specific subset of data to depict the briquetting flow chart and SEM-EDS analysis table provided as the supplementary material.

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Acknowledgements

The authors would like to acknowledge the Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu India for providing necessary infrastructure facilities to carry out the research work.

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Authors and Affiliations

  1. Department of Biotechnology, School of Bioengineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Chengalpattu Dist., Kattankulathur, Tamil Nadu, 603203, Chennai, India

    Debosmita Chakraborty, Nayanika Sarkar, Parul Agrahari, Rishita Dutta, Apurva Anand Singh & Samuel Jacob

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  1. Debosmita Chakraborty
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Contributions

This research work has been completed with the equal contribution from the authors DC, NS, PA and RD along with drafting of this manuscript. The functional property analysis of the fermented oil seed cakes was carried out by the AS. SJ is responsible for designing of the work and evaluation of the results and correcting the manuscript.

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Correspondence to Samuel Jacob.

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Chakraborty, D., Sarkar, N., Agrahari, P. et al. Strategic Nutrient Enhancement of Mustard Oil Seed Cake by Briquetting and Koji Fermentation for Ruminants Feed. Waste Biomass Valor 13, 1207–1221 (2022). https://doi.org/10.1007/s12649-021-01570-3

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