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Electronic Journal of Biotechnology
Universidad Católica de Valparaíso
ISSN: 0717-3458
Vol. 9, No. 1, 2006, pp. 46-49
Bioline Code: ej06006
Full paper language: English
Document type: Research Article
Document available free of charge

Electronic Journal of Biotechnology, Vol. 9, No. 1, 2006, pp. 46-49

 en
Oboh, Ganiyu

Abstract

Cassava pulp was fermented with pure strains of Saccharomyces cerevisae check for this species in other resources and two bacteria namely Lactobacillus delbruckii check for this species in other resources and Lactobacillus coryneformis check for this species in other resources 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.

Keywords
cassava peels, cyanide, fermentatio, protein.

 
 es Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae check for this species in other resources and Lactobacillus check for this species in other resources spp solid media fermentation techniques
Oboh, Ganiyu

 
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