Comparative characteristics of physicochemical properties and safety indicators of fermented sunflower press cake and sunflower meal

Abstract

To compare the effect of biofermentation method on sunflower press cake and sunflower meal, we studied their physicochemical properties and biological and chemical safety indicators under the influence of Lesnov’s ferment. We determined that fermentation was more effective for sunflower meal compared to sunflower press cake - the mass fraction of crude protein, soluble carbohydrates, and the amount of starch increased. This allows us to recommend biofermentation as a suitable way to prepare sunflower meal for animal feed. The number of microbial cells of mold and the number of yeast cells (CFU/g), pesticides, nitrates and nitrites, toxic elements in sunflower press cake and sunflower meal both before and after fermentation were within the normative MAC. Keywords. Sunflower press cake and meal, Lesnov’s ferment, biofermentation, quality, safety.