Resumen

CATAGUA, David; DUSTET MENDOZA, Julio Cesar; VALINO CABRERA, Elaine C.  y  DE LA CRUZ, Kathy. Influence of physical parameters on antinutritional factors of l. Mutabilis sweet flour subjected to solid fermentation with a. Niger and t. Viride. Universidad y Sociedad [online]. 2022, vol.14, n.5, pp. 20-28.  Epub 30-Oct-2022. ISSN 2218-3620.

Agroforestry residues can be a very usable feed source for monogastric cattle, however, the same components of these residues and the presence of certain metabolites (flavonoids and polyphenols) can become anti-nutritional factors (ANF) that prevent the correct assimilation of nutrients by cattle. To find the best parameters to obtain the greatest reduction of these ANF in Lupinus mutabilis Sweet foliage meal by solid-state fermentation with Aspergillus niger J1 and Trichoderma viride M5-2 strains, two laboratory-scale experiments were conducted. Two completely randomized designs were used, with 22 factorial arrangements and three replicates. The factors were pH and humidity for the first experiment and temperature and particle diameter for the second experiment. As a result, changes were obtained in the physicochemical properties of the flour studied, with a notable decrease in fiber, flavonoids and polyphenols, being better those obtained with A. niger J1, decreasing polyphenols up to 87% and flavonoids by 63%.

Palabras clave : Temperature; pH; T. viride; A. niger.

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