Improvement in Nutritional Value of Guar Meal by Fungal Fermentation

Toasted guar meal was fermented by solid substrate fermentation, using two non-toxic fungi viz. Aspergillus niger (AN))nd dusarium sp. (FS). Fermentation increased the CP content wliie it lowered the contentt sf ccude fibre, NFE and available carbohydrates. The methionine, lysine and available lysine content increased after fermentation by 26–30, 16–20 and 23–28%, respectively. Trypsin inhibitor activity in toasted guar meal (278 units/g) was secreased to 94 units/g gue to autoclaving of the meal and was further lowered to 23–24 units/g through fermentation. A significant decrease in tannin and gum content (75 and 50%, respectively) was also achieved by fermentation. The net protein utilization (NPU) value was significantly higher in fermented meal than toasted or autoclaved meal for chicken.