Assessment of Cowpea Husk Fermented With Single and Mixed Cultures of Selected Fungi Over a Period

Adedire Ayodeji^1*, Jegede Vincent², Obadire Florence³, Adedire Samuel⁴ & Oluwatosin Oluseyi²

¹Department of Animal Science, Osun state University, Osogbo, Nigeria
²Department of Animal Science, Osun state University, Osogbo, Nigeria
³Department Animal Science, Federal University, Dutse
⁴Department of Microbiology, Obafemi Awolowo University, Ile – ife, Nigeria

Dr. Adedire Ayodeji, Department of Animal Science, Osun state University, Osogbo, Nigeria.

Keywords: Cowpea Husk; Fermentation; Fungi; Single Cultures; Mixed Cultures

Abstract

Agro-industrial bye-products (AIBPs) such as cowpea husk (CH) has been considered by researchers to be an alternative feedstuff for livestock animals especially the ruminants and pseudo-ruminants animals. However, the limitation to efficient utilization of these AIBPs is high level of lignocellulose fibre which can be treated with enzymes from micro-organisms (especially fungi) through solid state fermentation. Hence this study was conducted to assess the proximate composition of CH fermented with single and mixed cultures of selected fungi over a period to determine the safest day of fermentation for livestock use.

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