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 andPenicillium chrysogenum were isolated from decomposed mango kernels and then used to ferment mango kernelcake (MKC) for 168hrs. After fermentation the resulted MKC was dried at 600C before analysis for minerals andamino 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/100gprotein) 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/100gprotein) were decreased (p<0.05) compared with unfermented MKC. The chemical score of isoleucine andhistidine of the R. oligosporus fermented MKC (67.50 and 72.35%), R. stolonifer fermented MKC (75.00 and130.59%) and P. chrysogenum fermented MKCs (65.75 and 62.94%) respectively were comparable withFAO/Maynard reference for growing chicks. Total score of the essential amino acids of the fermented MKCranged between 44.42 and 55.68%. It is concluded that fungal fermented mango (Mangifera indica) kernel cakemay be a potential supplement in feedstuff formulations