Effects of solid-state fermentation using Trichoderma harzianum and Saccharomyces cerevisiae on proximate and fiber content analysis of coffee husk (Coffea canephora L.)
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Abstract
Solid-state fermented coffee husk (SSFCH) showed a significant effect (p<0.05) in terms of crude protein (CP), dry matter (DM), ash, ether extract (EE), neutral detergent fiber (NDF), and acid detergent fiber (ADF) content. Solid state fermented coffee husk with Trichoderma harzianum (SSFCHTh) exhibited the highest CP content (14.25%) and lowest DM (79.93%), ash (4.98%) across all treatments. SSFCHTh reduced fiber content composition for NDF (54.02%) and ADF (44.99%) compared to unfermented coffee husk (UCH) and solid-state fermented coffee husk with Saccharomyces cerevisiae SSFCHSc. Therefore, solid-state fermentation with Trichoderma harzianum is enhanced by a proximate analysis of coffee husk, which increases its crude protein content while reducing fiber components, making it suitable as animal feed.
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