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

Adedire Ayodeji1*, 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


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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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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