Mejora del valor nutritivo de harina de follaje de Lupinus mutabilis Sweet mediante fermentación en estado sólido con las cepas Aspergillus niger J1 y Trichoderma viride M5-2

To increase the nutritive value of Lupinus mutabilis Sweet (chocho) foliage meal by solid-state fermentation with Aspergillus niger J1 and Trichoderma viride M5-2 strains, two laboratory experiments were carried out. A completely randomized design with 2×8 factorial arrangement and three replicates was used. The two strains of lignocellulolytic fungi and the fermentation times (0, 24, 48, 72, 96, 120, 144 and 168 h) were selected as factors. Samples were taken every 24 h for enzymatic analyses (exo β1-4 glucanase) and chemical composition (neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose and lignin). Substrate pH and moisture, as well as phenolic and flavonoid content composition were measured. Variations in the physicochemical properties of the flour studied were observed, with decreases in NDF, flavonoids and phenolic content by both strains, reaching a maximum of 12, 75 and 84 % respectively in a maximum time of 168 hours in the fermentation with A. niger J1 (P<0.01). In enzyme kinetics, interaction was observed in all factors (P<0.01). High values of exo β 1-4 glucanase enzymes were recorded in L. mutabilis Sweet with strain T. viride M5-2 at 96 h and sustained this activity over time for A. niger J1 with 0.189 UPF/mL. T. viride M5-2 and A. niger J1 strains improve the nutritive value of legume meal.