Background: The incorporation of plant-based ingredients in aquafeed represents a sustainable alternative to reduce dependence on animal-derived protein sources such as fishmeal. However, the presence of antinutritional compounds limits nutrient utilization and growth performance in cultured species. This study evaluated the effect of enzymatic hydrolysis and solid-state fermentation on improving the nutritional quality of plant-derived flours. 
 
Methods: Purslane (Portulaca oleracea) flour was enzymatically hydrolyzed, while mesquite pod (Prosopis laevigata) flour underwent solid-state fermentation with Rhizopus oligosporus. Proximate composition, antinutritional factors (tannins and phytates) and apparent digestibility coefficients were determined. 
 
Result: Significant differences (p&le;0.05) were observed in chemical composition after treatments. Protein content increased to 22.41&plusmn;2.28% in purslane flour and 14.18&plusmn;0.80% in mesquite flour, while lipid content decreased to 1.10&plusmn;0.24% and 3.30&plusmn;0.75%, respectively. Both treatments substantially reduced tannin and phytate concentrations, indicating effective degradation of antinutritional compounds. Additionally, the apparent digestibility coefficients of dry matter improved, ranging from 65.79 to 85.73%. These improvements are attributed to enzymatic degradation of fibrous structures and complex polysaccharides, promoting the release of low-molecular-weight peptides and more bioavailable amino acids.

Effects of Processed Plant Ingredients (Hydrolyzed Purslane and Bioconverted Mesquite) on Digestibility and Antinutritional Factors in Nile Tilapia (Oreochromis niloticus)