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The nutritive value of corn cob following pretreatment by fermentation with fungal species of Lachnocladium spp. was investigated. Corn cob was milled and subjected to incubation with fungal species for a period of one week. Significant increase (p<0.05) in protein, ash and some mineral elements were observed. Calcium, magnesium, zinc and sodium content were observed to be higher in fermented cobs while significant decrease (p<0.05) were observed in the fiber and antinutrient composition. Phytate, saponin, and oxalate levels were particularly lower in the fermented cobs. Biological pretreatment of corn cobs by fermentation with Lachnocladium species was found to significantly improve the nutritive value of corn cob, thus its potential usage in balanced feed for animal product was greatly improved.   Key words: Corn cob, nutrients, Lachnocladium spp., fermentation.

Effects of fungal (Lachnocladium spp.) pretreatment on nutrient and antinutrient composition of corn cobs