Effect of Fermentation Period on Itaconic Acid Production from Plantain peel using Aspergillus niger and Aspergillus flavus in Solid State Fermentation

Abstract

Itaconic acid (IA) is a highly valued product in the industry and plantain peel is a promising substrate for its production. This study evaluates the peel of plantain for production of Itaconic acid through solid-state fermentation using resident fungi. Plantain peel was collected; proximate analysis and fermentation were done using standard methods. Fungi were isolated and identified using standard microbiological procedures. Fungal screening for IA production was conducted using Czapek-dox agar with Bromocresol purple as an indicator. pH, total titratable acidity (TTA), reducing sugar, fermentation period was achieved by standard methods. Itaconic acid was quantified colorimetrically at 385 nm. Proximate composition revealed carbohydrate content (54.44%), lipid (4.99%), fiber (7.92%), ash (15.93%), moisture (7.80%), and protein (8.92%). Fungal isolates were identified as Aspergillus niger and Aspergillus flavus and showed positive reaction for production of IA. TTA values ranged from 15.76 mg/mL on day 1 to 6.66 mg/mL on day 2, with pH fluctuating between 3.8 (day 5) and 2.0 (day 1). Reducing sugar peaked on day 2 (3.26 mg/mL) and reduced to 0.38 mg/mL by day 7. Maximum Itaconic acid production (9.43 ± 0.02 mg/mL) occurred on day 2, while the lowest Itaconic acid was obtained on day 5 (1.25 ± 0.01 mg/mL). The findings demonstrate that Aspergillus flavus and Aspergillus niger are effective for Itaconic acid production from plantain peel under optimized conditions.