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Oak acorn processing by alkaline soaking-fermentation
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Hojjatollah Alamdari *   , Mahdie Narui |
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Abstract: (79 Views) |
Tannin is an anti-nutritional compound found in acorns. The aim of research was to reduce the amount of tannin in the acorn through alkaline soaking process followed by fermentation and to investigate its effect on acorn in-vitro digestibility. Acorns were soaked in a 0.1 M sodium hydroxide for 8 hours. Then, the acorns were washed and soaked in distilled water for 16 hours. Subsequently, fermentation was carried out for 24 hours in 6 treatments with 0.5, 1.5, 3, 5, 10 and 15 g of bakery yeast per 100 g of acorns. The control was not soaked and fermented. Enzyme extraction was performed from the intestines of common carp with an average weight of 95.6 g. Significantly, crude protein in different treatments except the treatment containing 0.5 g of yeast increased by 5.8 to 186.5% compared to the control, but in all treatments, ash (8.4 to 48.2%), total phenolic compounds (56.8 to 68.4%), non-tannin phenolic compounds (57.4 to 73.8%) and concentrated tannins (87 to 95.6%) decreased (p<0.05). Carbohydrate digestibility in different treatments were 33.7 to 60.7 % lower than the control and protein digestibility in treatments containing 5, 10, and 15 g of yeast were 52.8, 103.8, and 145.3 % higher than the control, respectively. Due to the importance of improving the quantity and quality of protein in raw materials and reducing the amount of anti-nutritional phenolic compounds, the treatment containing 15 g of bakery yeast per 100 g of acorns is recommended for processing acorns by alkaline soaking-fermentation method. |
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| Keywords: Bakery yeast, Fish feed, Phenolic compounds, Soda solution |
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Full-Text [PDF 851 kb]
(17 Downloads)
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Type of Study: Applicable |
Subject:
Special
Received: 2025/01/11 | Accepted: 2025/03/8 | Published: 2025/06/27
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