Advances in Microbiology, 2017, 7, 565-574

http://www.scirp.org/journal/aim
ISSN Online: 2165-3410
ISSN Print: 2165-3402

Effects of Fermentation on the Proximate

Composition of Irish (Solanum tuberosum)
and Sweet Potato (Ipomoea batatas) Peels
Deke Victoria Adegunloye, Tolulope Christianah Oparinde

Department of Microbiology, Federal University of Technology, Akure, Nigeria

How to cite this paper: Adegunloye, D.V. Abstract

and Oparinde, T.C. (2017) Effects of Fer-
mentation on the Proximate Composition Fermentation has been exploited to improve agricultural waste products.
of Irish (Solanum tuberosum) and Sweet Fermentation of Sweet potato (Ipomoea batatas) and Irish potato (Solanum
Potato (Ipomoea batatas) Peels. Advances tuberosum) peels was carried out by soaking in clean water for 96 hours at
in Microbiology, 7, 565-574. room temperature during which samples were collected daily for microbial,
https://doi.org/10.4236/aim.2017.77044
physicochemical and proximate analysis. Microbial load of both peels ranged
Received: May 27, 2017 from 9.0 × 105 to 8.6 × 106 cfu/ml; 1.5 × 106 to 7.4 × 106 sfu/ml and 1.2 × 106 to
Accepted: July 16, 2017 2.0 × 106 sfu/ml for bacteria, fungi and yeast respectively. The pH value of
Published: July 19, 2017 both peels decreased significantly (P ≤ 0.05) with corresponding increase in
the total titratable acidity (TTA) (P ≤ 0.05) and temperature (P ≥ 0.05) with
Copyright © 2017 by authors and
Scientific Research Publishing Inc. time during fermentation. The percentage composition of moisture, ash, fat
This work is licensed under the Creative and protein content of both peels increased insignificantly (P ≥ 0.05) with
Commons Attribution International values ranging from 8.91ab ± 0.62 to 12.19b ± 0.51, 3.69a ± 0.41 to 5.77a ± 0.58,
License (CC BY 4.0).
1.86a ± 0.54 to 4.57c ± 0.51 and 4.55a ± 0.45 to 7.74b ± 0.51 respectively, while
http://creativecommons.org/licenses/by/4.0/
the crude fiber and carbohydrate composition decreased insignificantly (P ≥
Open Access
0.05) with values ranging from 2.16a ± 0.43 to 3.97bc ± 0.64 and 41.83a ± 2.64
to 70.05bc ± 2.55 respectively, until the last day of fermentation as compared
with the unfermented peels at 0 hour. However, there was no significant dif-
ference (P ≥ 0.05) in the proximate composition of both peels. The results ob-
tained from this study revealed that fermentation can bring about desirable
changes in the nutrient composition of potato peels.

Keywords
Fermentation, Proximate Composition, Physicochemical Analysis, Microbial
Load, Potato Peels

1. Introduction
Fermentation is one of the oldest applied biotechnological methods having been
used in food processing for over 6000 years, and the fermentation processing of

DOI: 10.4236/aim.2017.77044 July 19, 2017

D. V. Adegunloye, T. C. Oparinde

staple foods thus serves as a means of providing a major source of nourishment

for large rural population and contributes significantly to food security [1]. Fer-
mentation therefore enhances the nutrient content of foods through the biosyn-
thesis of vitamins, essential amino acids and protein by improving protein qual-
ity and fiber digestibility. It also enhances micro content bioavailability and aids
degrading anti-nutritional factors [2].
Food processing is one of the most important industries over the globe, how-
ever, by-products of such industrial activity that are mainly organic material
must be handled in appropriate manner to avoid any environmental violence.
Also, sanitation and disposal problem of food processing by-products is a major
concern; hence many approaches have been suggested including recycling of
such ingredients and their utilization in several food and non-food applications
[3]. By-product of food processing is an inexpensive, affordable, and valuable
starting material for the extraction of value added products such as dietary fiber,
natural antioxidants, biopolymers, and natural food additives [4]. However, the
central dogma is still the stability, and economic feasibility of the processing de-
velopment [5].
Potatoes, not only in terms of their easy preparations, combining the healthi-
ness of cereals and delicacy and characteristic chemical composition of vegeta-
bles; therefore it is important that they are included in human diet. Nutritional
value of potatoes is determined by the content of nutrients such as protein,
starch, fat, minerals, and absence of toxins, as well as by a significant content of
bioactive components from the group of polyphenols, which guarantee proper
antioxidant activity of this vegetable [3].
Sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the
family Convolvulaceae. The edible tuberous root is long and tapered with a
smooth skin whose colour ranges between red, purple, brown and white. Its flesh
ranges from white to yellow, orange and purple [6]. Although the leaves and
shoots are also edible, the starchy tubers are by far the most important product
in some tropical areas and have been utilized as staple food crop; such as “Amu-
keke” (sun-dried slices of storage roots) and “Inginyo” (sun-dried crushed sto-
rage roots) in north Eastern Uganda [7]. “Amukeke” is mainly for breakfast ea-
ten with peanut source while Inginyo is mixed with cassava flour to make food
called “Atapa” which is eaten cooked in peanut sauce.
Irish potato (Solanum tuberosum) is an edible tuber from the Solanum tube-
rosum plant which is actually native to South Africa. They can be referred to as
“white potato” and their tubers are also rich source of starch worldwide [8].
They rank with wheat and rice as one of the most important staples in the hu-
man diet [9].
Potato peels have been exploited as natural antioxidants in food system due to
its high content of polyphenols, antioxidants in biological systems, screened as
low-cost solid substrates for microbial production of enzymes to be used either
in food applications or in other industrial sectors [3]. They are excellent sub-
strate for the production of thermostable alpha-amylase, a starch hydrolyzing

566
 D. V. Adegunloye, T. C. Oparinde

enzyme extensively used in different food industries and source of antimicrobial

agents [6]. Thus, potato peels differ greatly from other agricultural by-products
because of the presence of both nutritionally and pharmaceutically interesting
constituents [3].
Potato peels have been explored in nutraceuticals [10], and the fermented
peels utilized in ethanol production [11] and tested as biofertilizer [12]. However,
the nutritional composition of fermented potato peels has not been fully investi-
gated. Therefore, isolating and enumerating the microbial loads and nutritional
composition of fermented Solanum tuberosum (Irish potato) and Ipomoea ba-
tatas (sweet potato) peels will give an insight into its nutritional quality which
can serve as alternatives in food and or non/food applications.

2. Materials and Methods

2.1. Collection and Preparation of Potato Peels Samples
Apparently healthy corms of Solanum tuberosum (Irish potato), and Ipomoea
batatas (sweet potato) used for this project work was obtained from Oja-Oba; a
market in Akure, Ondo State, Nigeria. All samples were washed to remove sand
and other debris, before they were peeled. Peels (100 g each) of each species were
then soaked in eight clean containers separately i.e. four for each peel, covered
and fermented at ambient temperature for four days. Samples were taken for
both microbiological and proximate analyses.

2.2. Determination of Microbial Load of Fermented Potato Peels

This was carried out according to the pour plate method of isolation as described
by [13]. Bacterial and fungal/yeast counts were expressed as colony forming unit
(cfu/ml) and spore forming unit (sfu/ml) respectively.

2.3. Physicochemical Analysis of Fermented Potato Peels

The pH was determined using Jenway’s pH meter (351-101 Model 3510, Kats
Scientific, UK) which had been standardized with buffer solution of pH 7.0. The
temperature was measured using thermometer and Total titratable acidity (TTA)
carried out according to the method of [14].

2.4. Determination of Proximate Analysis of Fermented and

Unfermented Potato Peels
The moisture, ash, protein, crude fibre, fat and carbohydrate contents were car-
ried out according to the method of [15] and expressed in percentages.

2.5. Statistical Analysis

Values were recorded in triplicates, and statistical Analysis of data was carried
out using analysis of variance (ANOVA) and Duncan’s Multiple Range Test
for the estimation of means. The “t” value was tested at 95% confidence in-
terval.

567
D. V. Adegunloye, T. C. Oparinde

3. Results
3.1. Microbial Load of Potato Peels during Fermentation
The microbial population ranged from 9.0 × 105 to 8.6 × 106 cfu/ml and 1.5 × 106
to 7.4 × 106 sfu/ml for bacteria and fungi respectively. Yeast survived within 48
hours of fermentation for both peels and it ranged from 1.2 × 106 to 2.0 × 106
sfu/ml. Microbial population in sweet potato peels was higher compared to Irish
potato peels throughout the period of fermentation. The microbial count of both
peels decreased initially until 48 hours and on the last day of fermentation. The
Peak microbial load was observed in both peels at 72 hours of fermentation as
shown in Table 1.

3.2. Physicochemical Composition of Fermented and

Unfermented Potato Peels
The pH value of both peels decreased significantly (P ≤ 0.05) throughout the
fermentation period as shown in Figure 1, with Irish potato peels having a
higher pH value compared to Sweet potato peels. The pH values ranged between
5.03a ± 0.02 and 6.93e ± 0.01 before and during fermentation. The TTA increased
significantly (P ≤ 0.05) throughout the fermentation period also for both peels,
as shown in Figure 2, with Sweet potato peels showing a higher TTA value
compared to Irish potato peels. The TTA values ranges between 0.80a ± 0.02 and
3.80e ± 0.04 before and during fermentation. The Temperature of fermented po-
tato peels increased insignificantly (P ≥ 0.05) for both peels throughout fermen-
tation period as shown in Figure 3, ranged from 22.00a ± 1.00˚C to 30.00c ±
2.00˚C before and during fermentation. However, the same initial and final
temperature value was observed in both peels.

3.3. Proximate Composition of Irish and Sweet Potato Fermented

Peels
The percentage composition of moisture, ash, fat and protein content of both
peels increased insignificantly (P ≥ 0.05) while the crude fiber and carbohydrate
composition decreased insignificantly (P ≥ 0.05) until the last day of fermentation

Table 1. Microbial load of fermented potato peels between 24 and 96 hours.

Potato peels

Solanum tuberosum (Irish) Ipomoea batatas (Sweet)

Time
Bacteria Fungi Yeast Bacteria Fungi Yeast
(cfu/ml) (sfu/ml) (sfu/ml) (cfu/ml) (sfu/ml) (sfu/ml)

24 hours 9.0 × 105 1.5 × 106 1.6 × 106 2.0 × 106 3.0 × 106 1.2 × 106

48 hours 2.4 × 106 3.2 × 106 2.0 × 106 4.8 × 106 4.5 × 106 1.7 × 106

72 hours 7.2 × 106 6.0 × 106 ND 8.6 × 106 7.4 × 106 ND

96 hours 5.6 × 106 4.3 × 106 ND 5.3 × 106 5.5 × 106 ND

Key: ND—not detected.

568
 D. V. Adegunloye, T. C. Oparinde

7.00 IP peels
SP peels
IP peels
SP peels

6.50

Mean pH
6.00

5.50

5.00

.00 24.00 48.00 72.00 96.00

Time (hrs)
Error bars: +/- 1 SE

Figure 1. pH before fermentation (0 hr) and during fermentation of Irish po-

tato (Solanum tuberosum) and sweet potato (Ipomoea batata) peels. IP is Irish
potato, SP is Sweet potato.

IP
4.00
SP
IP
SP

3.00
Mean TTA

2.00

1.00

0.00

.00 24.00 48.00 72.00 96.00

Time (hrs)
Error bars: +/- 1 SE

Figure 2. Total Titratable Acidity before fermentation (0 hr) and during fer-
mentation of Irish potato (Solanum tuberosum) and sweet potato (Ipomoea
batata) peels. IP is Irish potato, SP is Sweet potato.

as compared with the unfermented peels at 0 hour, as shown in Table 2. How-

ever, Crude fiber recorded the lowest % proximate content in both peels; ranging
from 2.16a ± 0.43 to 3.30bc ± 0.08 and 2.34a ± 0.15 to 3.97bc ± 0.64 while Carbo-
hydrate recorded the highest, ranging from 53.43a ± 3.65 to 70.05bc ± 2.55 and
41.83a ± 2.64 to 65.80cd ± 4.68 during fermentation for Sweet and Irish potato
peels respectively.

4. Discussion
In this study, the microbial load and the effect of fermentation on the nutritional
composition of Sweet and Irish potato peels were investigated. Peels often

569
D. V. Adegunloye, T. C. Oparinde

IPpeelsTemp
32.00
SPpeelsTemp
IPpeelsTemp
30.00 SPpeelsTemp

28.00

Mean Temp.
26.00

24.00

22.00

20.00

.00 24.00 48.00 72.00 96.00

Time (hrs)
Error bars: +/- 1 SE

Figure 3. Temperature before fermentation (0 hr) and during fermentation of

Irish potato (Solanum tuberosum) and sweet potato (Ipomoea batata) peels. IP is
Irish potato, SP is Sweet potato Temp is Temperature.

Table 2. Proximate composition of Sweet and Irish potato peels before fermentation (0 hr) and during fermentation.

Mean Proximate compositions (%)

Time Moisture content Ash content Fat content Protein content Crude fibre Carbohydrate content

Sp Ip Sp Ip Sp Ip Sp Ip Sp Ip Sp Ip
8.24 a
9.96 a
4.56 a
3.65 a
2.02 a
1.63 a
4.64 a
4.42 a
3.79 c
4.81 c
72.60 c
73.79d
O hr
± 0.34 ± 0.41 ± 1.15 ± 0.41 ± 0.22 ± 0.54 ± 0.51 ± 0.45 ± 0.67 ± 0.07 ± 1.58 ± 3.02
8.91ab 10.33a 4.92a 3.69a 2.31ab 1.86a 4.66a 4.55a 3.30bc 3.97bc 70.05bc 65.80cd
24 hrs
± 0.62 ± 0.33 ± 0.41 ± 0.41 ± 0.17 ± 0.54 ± 0.49 ± 0.45 ± 0.08 ± 0.64 ± 2.55 ±4.68
9.40b 10.61a 4.63a 4.11a 2.73b 2.23a 5.15a 5.28a 3.68c 3.54abc 68.17bc 57.81bc
48 hrs
± 0.29 ± 0.66 ± 0.69 ± 0.20 ± 0.17 ± 0.15 ± 0.19 ± 0.64 ± 0.41 ± 1.15 ± 3.16 ± 9.19
10.60c 11.89b 5.20a 5.03b 4.15c 3.10b 6.16b 7.01b 2.89ab 3.11ab 63.29b 49.62ab
72 hrs
± 0.29 ± 0.06 ± 0.07 ± 0.29 ± 0.51 ± 0.27 ± 0.25 ± 0.51 ± 0.15 ± 1.01 ± 6.62 ± 1.89
11.21c 12.19b 5.77a 5.43b 4.57c 3.47b 6.66b 7.74b 2.16a 2.34a 53.43a 41.83a
96 hrs
± 0.59 ± 0.51 ± 0.58 ± 0.07 ± 0.51 ± 0.09 ± 0.84 ± 0.51 ± 0.43 ± 0.15 ± 3.65 ± 2.64

Values are mean zone of inhibition (mm) ± Standard deviation of three replicate a-dmeans in the same column not sharing a common letter are significantly
different (P = 0.05) by Duncan’s multiple range test. IP is Irish potato while SP is Sweet potato.

constitute wastes and have been found to contain heavy microbial load as they
make up 10% of the root and undergo fermentation which results in environ-
mental pollution [16]. The occurrence of aerobic organisms during fermentation
showed that they grew in close association with the substrate and increased the
production of extracellular enzymes [17]. Acinetobacter calcolaceticus has con-
stantly been isolated during fermentation of sweet potato peels, it is aerobic and
commonly found in soil and water while some strains utilizes a restricted
amount of sugar [18]. Species of Aspergillus and Rhizopus observed is related
with their amylolytic activity [19]. Presence of yeast indicates that they are capa-
ble of growing and surviving in an acidic and alcoholic medium [20].
Titratable acidity measures total organic acid that is present in the potato
peels since acidification plays a key role during fermentation. Decrease in pH

570
 D. V. Adegunloye, T. C. Oparinde

(P ≤ 0.05) could result in the hydrolysis of available carbohydrate being con-

verted into lactic acid by microorganisms associated with the fermentation
process while the TTA increased (P ≤ 0.05) with fermentation time [21]. The pH
range observed during fermentation is favourable for cellulases which are re-
sponsible for cellulose degradation during acidification. The rise in temperature
(P ≥ 0.05) indicates the release of energy as a result of active microbial activities
caused by increased microbial biomass due to ample availability of nutrients that
resulted from primary metabolism. Mesophilic temperature ranges observed
during fermentation was responsible for the survival of acid producing organ-
isms, as lower temperature range within 48 hours of fermentation favoured the
growth of yeast. This temperature is also able to support the growth of organ-
isms that are producers of extracellular enzymes during fermentation [22].
Moisture content is a notable factor in fermentation due to its influence on
growth, biosynthesis and secretion of various metabolites [23]. Low moisture
content can cause reduction in solubility of nutrients from the substrate, low
degree of swelling and high water tension. Thus, water content is a very signifi-
cant factor in the fermentation process. High water activity can lead to the de-
crease in porosity of the substrate, thereby reducing the exchange of gases. On
the other hand, low water activity may result in the reduction of microbial
growth and consequent lower production of enzyme [24].
An improvement in the ash content of the fermented peels might be due to
the non-leakage of the soluble minerals into the fermenting liquid during fer-
mentation [25]. Ash content represents the total mineral content in foods. Al-
though minerals represent a small proportion of dry matter, often less than 7%
of the total, they play an important role from a physicochemical and nutritional
composition of food.
The % carbohydrate content observed in the fermented peels is in line with
the observation of [9], on the effect of cooking and extrusion on potato peels. It
was observed that starch content of potato peels depends on the peeling process:
while steam peels contains approximately 28% starch, abrasion peels have about
twice as much starch (58%), since more potato flesh is removed during the abra-
sion process. However, the reduction in the carbohydrate content during fer-
mentation might be due to the utilization of some sugars as carbon source by
fermentative organisms for growth and other metabolic activities. The general
reduction in carbohydrate contents may be as a result of respiratory activities of
hydrolytic enzymes [26].
Crude fiber content decreased which is an indication of softening of the fibr-
ous tissues during fermentation. This could also be due to the activities of mi-
croorganisms which are known for the bioconversion of carbohydrates and lig-
nocelluloses into protein, while the increase in the moisture content might lead
to the decrease in the carbohydrate during fermentation. This agrees with the
findings of [19], in the study of the nutritional improvement of cassava products
using microbial techniques for animal feeding, also, [27] who attributed this to
the fact that fermenting temperatures were responsible for the breakdown of the
starch or carbohydrate into sugar by the enzyme amylase which hydrolyses

571
D. V. Adegunloye, T. C. Oparinde

starch granules for the growth of the fermenting organisms, in their work on
Quality assessment of starter-produced weaning food subjected to different
temperatures and pH.
The increase observed in the fat content during fermentation is a clear evi-
dence on the use of potato peels in feeding of multi-gastric animals, as milk fat
from cows fed with potato peels were reported to be 3.3 g/kg higher than that of
control as reported by [28], where the milk fat was varied with the amount of
starch in a total mixed diet fed to dairy cows. This increase could also be due to
extensive breakdown of large fat molecule to simpler fatty acids units due to the
high activity of lipolytic enzymes which could have resulted in fat increase dur-
ing fermentation [29].
During fermentation, an increase in microbial biomass can cause an extensive
hydrolysis of protein molecules to amino acid and other simple peptides and
enzymatic hydrolysis of some protease inhibitors. It may be due to structural
proteins that are integral part of the microbial cells [30]. The occurrence of fun-
gal and yeast load during fermentation might also be responsible for the increase
in the protein content of the peels. Fungi are also able to produce extracellular
enzymes such as amylases from the fungal mycelia and thus secreted into the
fermenting system in an attempt to make use of the starch content of the peel as
a source of carbon [31]. Moreover, potato peels are capable of being used to
produce single cell protein with a high biomass [32].
Agricultural food processing industries such as potato processors yield a huge
amount of by-products which need to be discarded. Disposal of these by- prod-
ucts is an economic and environmental problem. In this study, the proximate
composition of both Sweet (Ipomoea batatas) and Irish (Solanum tuberosum)
potato was observed to improve during fermentation with time, as compared to
the unfermented peels. Potato as a major staple food could play an important
role to combat mineral deficiencies through its relative high nutritional content.
Therefore, potato by-products based silage may be used as a substitute for con-
centrates as an energy source in growing and finishing diets for livestock.

5. Conclusion
Potato peels as a by-product from potato processing are available in large
amount and their utilization may eliminate a substantial pollution problem.
Thus, several tonnes of sweet and Irish potato peels, if properly fermented and
incorporated into animal feed can reduce the cost of animal feeds thereby alle-
viating financial problem faced by many farmers in developing countries in
feeding animals.

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