MICROBIAL PRODUCTION OF CRUDE PROTEASES GROWN ON RICE CHAFF AND GROUNDNUT SHELL

ABSTRACT Agro-industrial residues are generally considered the best substrates for the solid-state fermentation process. Hence, the aim of this study is to utilize these wastes for the production of active proteases by solid state fermentation of Aspergillus Niger as the fermentation microorganism. The substrates (rice chaff and groundnut shell) were dried and pounded separately. Then, they were sieved to obtain the powder. The powder was sterilized, supplemented with sodium acetate buffer and pure casein, inoculated with the fungi, then left to ferment for seven days. During the fermentation, the temperature and pH was optimized. The crude extract was obtained by filtration. The extracts were assayed for enzyme activity using sigma’s method of assay. The result obtained from the assay showed that proteases were active in the extract. However, the activity of the enzymes reduces in both the single substrates (i.e. rice chaff and groundnut) as the volume increases in the assay. Rice chaff and groundnut shell have been determined to be suitable substrates in the production of proteases. The food processing wastes can be managed by using them as substrates in the production of these enzymes. A further study on these by-products in relation to protease production is recommended.