Process Biotechnology

Plant Biotechnology

Electronic Journal of Biotechnology ISSN: 0717-3458 Vol. 9 No. 1, Issue of January 15, 2006
© 2006 by Pontificia Universidad Católica de Valparaíso -- Chile Received May 13, 2005 / Accepted July 7, 2005
DOI: 10.2225/vol9-issue1-fulltext-1  

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

Ganiyu Oboh
Biochemistry Department
Federal University of Technology
P.M.B. 704
Akure, Ondo state
Tel: 234 803 560 0192

Financial support: University of Technology, Akure, Nigeria's Senate Research Grant Number URG/MINOR/99/142.

Keywords: cassava peels, cyanide, fermentatio, protein.

Abstract Reprint (PDF)

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.

Supported by UNESCO / MIRCEN network 
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