Effect of thermal (30 oC) on application of yeast as a biotechnological tool in the improvement of rice bran as a fish feed ingredient

Abstract

Ingredients cost is a major factor affecting the cost of feed and fish production. Rice bran is a waste produced from rice. Several treatment methods (physical, heat, enzymic and chemical) have been used in the extraction of protein from Rice bran. Determination of appropriate dosage of Yeast at 30 0C that improves nutrient availability in Rice bran necessitate this study. Rice bran nutrient composition was determined using proximate analysis (Crude protein - 7.75 % and crude fibre - 26.89 %. Yeast (Saccharomyces ceresisiae) was applied by evenly mixing yeast (0 %, 3 %, 4 % and 5 %) into rice bran and adding water to it, then digested at 30 0C. Crude protein increased after digestion to 10.06 %, 11.38 % and 9.63 % while crude fibre reduced to 19.05 %, 21.08 % and 21.89 % after digestion with 3 %, 4 % and 5 % application respectively. Application of 4 % yeast produced the highest protein, while 3 % produced the least crude fibre. Digestion of rice bran with yeast as a biotechnological tool will increase available and digestible nutrients, thus reduced cost of feed and fish production.