Protein enrichment of jackfruit peel waste through solid-state fermentation

Abstract

The physical and chemical characteristics of jackfruit (Artocarpus heterophyllus Lam.) indicate the possibility of utilizing its wastes in the development of a new product, a nutritional supplement. Therefore, we aimed to study the protein enrichment of the waste from jackfruit peel by solid-state fermentation by using Saccharomyces cerevisiae and the experimental design associated to the response surface methodology in order to verify the effects of input variables (yeast concentration and fermentation temperature) on the protein increase. The yeast concentrations added to the substrate were of 1, 3 and 5% and the used temperatures were 30, 35 and 40 °C. The highest protein increase value found in the studied substrates was of 164%, which corresponded to 17.1% of crude protein, dry basis, achieved after 72 h of processing by using a higher concentration of yeast and higher fermentation temperature. Using yeast in the semi-solid medium of the waste from jackfruit peel enables obtaining a protein supplement, which can later be used as an alternative source for animal feed.