Fermentation, Vol. 10, Pages 227: Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review

Fermentation, Vol. 10, Pages 227: Enhancement of the Nutritional Composition and Antioxidant Activities of Fruit Pomaces and Agro-Industrial Byproducts through Solid-State Fermentation for Livestock Nutrition: A Review

Fermentation doi: 10.3390/fermentation10050227

Authors: Olusegun Oyebade Ikusika Oluwakamisi Festus Akinmoladun Conference Thando Mpendulo

The abundance of fruit waste from the food industry and wineries, particularly peels, seeds, and other fruit pomace throughout the year, could lead to health and environmental hazards if not channelled into productive areas. Improving or transforming these waste products for better use in other vital sectors could be achieved via solid-state fermentation (SSF) since most waste products are solid. One such productive and important area is the feeding of livestock, which will guarantee millennium food security goals for many nations of the world. The nutritional and antioxidant composition of abundantly available fruit pomace and agro-industrial byproducts could be improved via solid-state fermentation for overall livestock productivity. They contain substantial dietary fibre, protein, and phenolic compounds; hence, improving them via fermentation could serve the livestock industry in dual capacities, including nutraceutical and conventional feedstuff. This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces on livestock nutrition. The significant nutrient improvements, beneficial outcomes in feeding trials, and inconsistencies or areas of research gap were also explored.