Fermentation with white rot fungi could serve as a good
means of pre-treating corn cobs to improve its nutritional
value, as it has been demonstrated to improve the
protein content, fiber level, ash and some mineral
elements like calcium, sodium, potassium and zinc. It
has also been seen to reduce the level of some
antinutrients like saponin, phytate and oxalate. With the
combined effects of fungal fermentation on the nutritive
value of corn cobs, its usage as an animal feed has been
greatly improved. With this alternative use,
environmental pollution concerns by maize cobs
available for free or sold at very low prices by agro
industries and the upgrading of residues from fermented
cobs for use in balanced feed for animal production is of
potential advantage