Improving the nutritional value of barley by solid state fermentation Katıfaz Fermentasyonu ile Arpanın Besin Değerinin İyileştirilmesi

In this study, it was aimed to determine the effect of solid state fermentation with whey (W) on nutrient composition of pomegranate peel (PP) supplemented barley (B). Experiment was conducted with four groups such as the 1st group B+W+0.5% PP, the 2nd group B+W+1% PP, the 3rd group A+W+1.5% PP and the 4th group A+W+2% PP, respectively. The mixtures were prepared to complete 100 grams of barley with 0.5, 1, 1.5 and 2 grams of pomegranate peel (PP). Each group consisted of fifteen replicates. Prepared mixtures were placed in 500 ml erlenmayers and 120 ml whey was added and then mixed homogeneously. Five of the erlenmayers prepared for each group without being fermented were dried at room temperature. Half of the remaining erlenmayers were fermented in the incubator at 32 ± 2 °C for 24 hours and the other half for 48 hours. After fermentation, dry matter, crude protein, ether extract, crude ash, crude fiber, antioxidant activities and yeast numbers were determined in fermented and non-fermented feed samples. This study, crude protein and crude ash ratios of fermented feeds increased significantly and ether extract ratios decreased. The fermented barley had a significant increase in the yeast content and antioxidant activity. Finally, the functional properties of barley have been gained.