Screening of Agricultural Wastes for Substrates in Oxalic Acid Production Using Aspergillus niger
Dennis M. Chioma, Gideon O. Abu, Obioma K. Agwa
Journal of Advances in Biology & Biotechnology · pp. 11–19 · Published 15 Oct 2021
10.9734/jabb/2021/v24i830229Abstract
The disposal and attendant problems associated with agro-wastes have remained a challenge to the environment. Three agricultural wastes (cassava whey, banana peels and groundnut shells) were collected from the Choba and Yam zone markets in Rivers State, Nigeria and screened for their potential as substrates in the formulation of fermentation media to produce oxalic acid. The inoculum for the study was isolated from the banana peels and identified using the megablast search for highly similar sequences from the NCBI non-redundant nucleotide database. The microbial load and proximate composition of the substrates were determined, and the fermentation media formulated. The organism used for the study was identified as Aspergillus niger MW188538. The results showed a total bacterial count of 9.5x104 cfu/ml, 1.87 x 105 cfu/ml, and 4.0 x 104 cfu/g for cassava whey, banana peels and groundnut shell respectively. The carbohydrates of the cassava whey, banana peels and groundnut shells were 67.74 %w/v, 53.24%w/v and 38.8% w/v respectively. After 12 days of fermentation, the substrates from cassava whey, banana peels, groundnut shells accumulated 2.5 ppm, 1.8 ppm and 1.3 ppm of oxalic acid respectively. The study hypothetically indicates that agro-wastes could be utilized as media components for production of industrial organics.
References (17)
- 1 Fermentative production of lactic acid from biomass: an overview on process developments and future perspectives [DOI]
- 2 AGRICULTURAL WASTE CONCEPT, GENERATION, UTILIZATION AND MANAGEMENT [DOI]
- 3 Differential behaviour of the dinitrosalicylic acid (DNS) reagent towards mono- and di-saccharide sugars [DOI]
- 4 Groundnut shell -a beneficial bio-waste [DOI]
- 5 High-yield production of oxalic acid for metal leaching processes by Aspergillus niger [DOI]
- 6 The biochemurgist –Bioconversion of agricultural raw materials for chemical production [DOI]
- 7 Effects of Drying on the Physicochemical and Functional Properties of Green Banana (Musa sapientum) Flour and Development of Baked Product [DOI]
- 8 Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice [DOI]
- 9 Effective Utilization of Agricultural Waste: Review [DOI]
- 10 Catalytic spectrophotometric methods for the determination of oxalic acid [DOI]
- 11 Proximate analysis and anti-nutritional factors of groundnut and melon husk.
- 12 Proximate composition of selected groundnut varieties and their susceptibility to Trogoderma granarium Everts attack [DOI]
- 13 Isolation and identification of Aspergillus species from poultry feeds in Kaduna State, Nigeria
- 14 Hydrolysis of alkaline pretreated banana peel [DOI]
- 15 Comparative study of Protein enrichment of Lignocellulose Wastes using Baker’s Yeast (Saccharomyces cerevisiae) for Animal Feeds
- 16 Bacteriological analysis of water quality in a recreational park pond in Rivers State, Nigeria [DOI]
- 17 Comparative Production of Citric and Itaconic Acids from Cassava Peels by Aspergillus spp. and the Indigenous Microflora [DOI]
Cited by 6
V.A. Ajayi, A. Lateef · Cleaner and Circular Bioeconomy · 2023
Nuran İrem Durmuş, Halime Özdamar Ünlü · Cogent Food & Agriculture · 2024
Andrew Nosakhare Amenaghawon, Joshua Efosa Ayere, Ubani Oluwaseun Amune · Environmental Research · 2024
Showing 3 of 6 known citations — external sources report more than can currently be individually listed.
Related research
- Microbial Synthesis of Polyhydric Alcohol by Saccharomyces cerevisiae — shares topic coverage
- Physicochemical Properties of Spicy Lactic Fermented Tigernut-milk Drink Monitored during Ambient and Refrigeration Temperature Storage — shares topic coverage
- Influence of Saccharomyces cerevisiae (Baker’s Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food — shares topic coverage
- Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds — shares topic coverage
- Effects of Fermentation and Extrusion on the Proximate and Organoleptic Properties of Cowpea-plantain Flour Blends — shares topic coverage
Article metrics
Real usage data collected on this platform.
4
Page views
0
PDF downloads
0
Outbound clicks
6
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.