Enhancement of protein content in Leucaena Leucocephala (Petai Belalang)

Abstract

Fermentation with Aspergillus Niger (A.niger) was investigated on its effectiveness in optimizing protein contents of Leucaena Leucocephala (L. luecocephala) leaves. Hence, this study focused on both physical and nutritional content of the L.leucocephala leaves in the production of protein rich ingredient. Screening of parameters included temperature and incubation time were performed using One-Single-factor-at- Time (OFAT). Results from the screening study indicates that 32°C of temperature and 72 hours of incubation time were found to be the best parameters for the solid state fermentation of L.leucoephala leaves with A.niger. Analyses revealed varied proportions of moisture, ash, crude protein in L.leucocephala leaves. Results showed that fermentation of L.leucocephala leaves at 32°C within 72 hours significantly enriches the crude protein content of fermented L.leucocepaha leaves compared to unfermented L.leucocephala leaves. The crude protein content in of fermented L.leucocephala leaves was 49.74% which increased significantly compared to the value in unfermented L.leucocehala leaves. The moisture content in fermented L.leucocephala leaves was decreased to 61.28 % compared to the value in unfermented L.leucocephala leaves and the ash content in fermented L.leucocephala leaves was increased 8.73% compared to the value in unfermented L.leucocephala leaves. The significant changes in crude protein, moisture content and ash content after fermentation suggests it could be used as a good source of protein in protein-rich poultry feed ingredients. These findings will facilitate the development of an improved method for enhancing the nutritional value of L. leucocephala leaves.