Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques
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Keywords

cassava peels
cyanide
fermentatio
protein

How to Cite

1.
Oboh G. Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques. Electron. J. Biotechnol. [Internet]. 2006 Jan. 15 [cited 2024 Dec. 4];9(1):0-. Available from: https://www.ejbiotechnology.info/index.php/ejbiotechnology/article/view/v9n1-1

Abstract

Cassava pulp was fermented with pure strains of Saccharomyces cerevisae and two bacteria namely Lactobacillus delbruckii and Lactobacillus coryneformis for 3 days. The squeezed liquid from the fermented pulp was used to ferment cassava peels for 7 days. Analysis of the dried fermented peels revealed that there was a significant (P < 0.05) increase in the protein content of the cassava peels fermented with squeezed liquid from the inoculated cassava pulp (21.5%) when compared with the unfermented cassava peel (8.2%). Moreover, the treatment equally brought about a significant (P < 0.05) decrease in the cyanide (6.2 mg/kg) and phytate content (789.7 mg/100g) when compared with the unfermented cassava peels, which had 44.6 mg/kg cyanide and 1043.6 mg/100g phytate. The fermented cassava peels could be a good protein source in livestock feeds.

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