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Hojjatollah Alamdari, Mahdie Narui,
Volume 14, Issue 1 (2-2025)
Abstract
Oak acorn is cheap and available but rich in tannin. The most economical method to remove anti-nutritional factors is soaking process and yeast can be used to break down them. Acorn was soaked in tap water for 24 hours with changing the water every 8 hours. Then the fermentation process was done for 24 hours with 0.5, 1.5, 3, 5, 10 and 15 g bakery yeast per 100 g acorn in 6 treatments. Control was not soaked and fermented. Common carp weighing 95.6 g were used for enzyme extraction to determine the in-vitro digestibility. Significantly crude protein in all treatments except the treatment containing 0.5 g yeast and crude fat in treatments containing 10 and 15 g yeast were higher than the control but ash, total phenolic compounds, non-tannin phenolic compounds and condensed tannins were lower than the control. Increasing the level of yeast caused a significant increase in the amount of crude protein. The lowest level of total phenolic compounds was observed in the treatment containing 15 g yeast. Soaking in tap water and the use of yeast significantly increased carbohydrate digestibility in treatments containing 0.5, 1.5 and 10 g yeast and protein digestibility in treatments containing 1.5, 5, 10 and 15 g yeast compared to the control. Based on reducing the amount of phenolic compounds, increasing the amount of protein produced, protein digestibility and carbohydrate digestibility, treatment containing 10 g yeast per 100 g acorn is recommended for processing acorns by soaking in tap water – fermentation method.
