Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients

Abstract

Proximate and amino acid composition have been studied from solid state fermentation (SSF) process of broken rice, rice husk pineapple waste and pressed coconut flesh with Monascus purpureus FTCC 5391. The main nutrients analyzed after the fermentation are protein, fat, carbohydrate, fiber, ash, and gross energy. Monascus fermented products (MFPs) that are known as red fermented broken rice (RFBR), red fermented rice husk (RFRH), red fermented pineapple waste (RFPW) and red fermented pressed coconut flesh (RFCF) have shown increment of protein, fiber and ash while decline of carbohydrate after SSF process. Among all the MFPs, protein content in RFBR (21.22%) had increase 2.3-fold that the highest increment. The calculated gross energy was 456.22, 337.0, 376.76 and 504.4 kcal/100 g for RFBR, RFRH, RFPW and RFCF, respectively. The HPLC analysis indicated the presence of 18 amino acids (Asp, Glu, Ser, Gly, His, Arg, Thr, Ala, Pro, Tyr, Val, Met, Cys, Ile, Leu, Phe, Trp, Lys). Amino acids analysis also indicated that MFPs contained high amount of essential amino acids namely threonine, methionin and lysine that are very important in feed ingredients. These MFPs have a great potential to be used as functional feed ingredients in animal feed formulation.

Keywords

• proximate composition
• amino acids
• monascus purpureus
• solid state fermentation monascus fermented products
• feed ingredients