DBPapers
DOI: 10.5593/sgem2017/61/S25.074

POTENTIAL OF BROCCOLI RESIDUES FOR PROCESSING

D. Baurin, V. Panfilov, A. Tur, T. Guseva, I. Shakir
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 561-568 pp, DOI: 10.5593/sgem2017/61/S25.074

ABSTRACT

Biochemical composition and microbiological conversion potential of broccoli crop residues was the objective of this research; Florets, leaves and stalks of broccoli were dried and stirred separately. The powders obtained were mixed together in ratio 12:8:80 % respectively, that corresponded to the distribution of these components in farm residues. The biochemical composition of the resulting mixture was evaluated. The identification and quantification of simple carbohydrates of broccoli juice were done with HPLC. Sugars were detected with a differential refractive index (RI) detector, provided isocratic elution. The juice extracted with mineral components was used as substrate in microorganism fermentation. Yeast biomass supplement in livestock diets increased the feed intake and digestibility of the organic matter. The alternative application of broccoli secondary products was shown by using its juice as a source of carbohydrates and nitrogen in nutrient media for microorganism fermentation. Yarrowia lipolytica and Saccharomyces cerevisiae were selected based on various yeast genus growth activity and their potential to accumulate protein. Consumption of simple carbohydrates exceeded 75 %.

Keywords: broccoli, crop residues, flours, HPLC, microbial protein, Yarrowia lipolytica, Saccharomyces cerevisiae.