Solid-state fermentation of elaeis guineensis leaves using rhizopus oryzae and aspergillus niger

Abstract

This study investigates the potential of solid-state fermentation (SSF) to improve the nutritional quality of Elaeis guineensis (oil palm) leaves using Rhizopus oryzae and Aspergillus niger. The primary objective is to evaluate the impact of SSF on crude fiber (CF) reduction and crude protein (CP) enhancement, addressing the limitations that restrict oil palm leaves as a livestock feed despite their abundance as agricultural waste. Specifically, the study aims to ferment oil palm leaves using A. niger and R. oryzae at different moisture levels (10 mL, 20 mL, and 30 mL), Secondly, to determine the CF and CP content after fermentation, and lastly to compare the CF and CP levels before and after SSF.  The research addresses the challenges of high crude fiber (CF) and low crude protein (CP) content in oil palm leaves, which limit their use as livestock feed despite being an abundant agricultural waste.