Exploring Biochemical Parameters and Enzyme Profiles in Yeast-Assisted Fermentation of Biofortified Palm Kernel Cake

Abstract

This study delves into the transformative impacts of solid-state fermentation (SSF) and biofortification of palm kernel cake (PKC) using yeast and plant extracts on its biochemical characteristics. Diverse combinations of PKC underwent fermentation with extracts derived from Pennisetum purpureum, Elaeis guinnensis, and Carica papaya, in combination with either baker’s yeast or palm wine yeast. The findings demonstrated a significant increase (p < 0.05) in soluble protein content to 20.5 mg/g and L-lysine concentration to 8.9 mg/g, compared with the control values of 14.4 mg/g and 2.3 mg/g, respectively. Conversely, there was a substantial decrease (p < 0.05) in both glucose content and reducing sugars concentration in solid-state fermented and biofortified PKC. In addition, a notable elevation (p < 0.05) was observed in total phenolic content, total flavonoid content, amylase, protease, and xylanase activity compared with the control. SSF and biofortification enhance agricultural residue nutrition, impacting food production and waste management practices significantly.