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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 3, 2001, pp. 101-103
Bioline Code: ft01027
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 3, 2001, pp. 101-103

 en Changes in carbohydrate fractions of cassava peel following fungal solid state fermentation
Eustace A Iyayi and Dorothy M. Losel

Abstract

Cassava peels continue to constitute wastes in the cassava processing industry. This is in spite of the potential of the by-product as an animal feedstuff. Considerable evidence has emerged in recent times of the possibility of using processed cassava peel as an energy source for pigs and poultry (Longe et al, 1977; Tewe, 1981; Iyayi, 1986;). Higher inclusion of the by-product in monogastric feed or formulation of diets with cassava peels, as sole energy source is limited because of its fibrous nature. Fakolade (1977) and Arowora et al (1999) have reported the occurrence of high amounts of non-starch polysaccharides in cassava peels. Degradation of these carbohydrate compounds to simple sugars will further increase the energy value of cassava peels. Since the monogastric industry constitutes the largest consumer of commercial livestock feeds in Africa, it is imperative to find alternative feed sources to the expensive energy ingredients like the cereals. The enhancement of the nutritive value of cassava peels by the use of fungi to break down the unavailable carbohydrates in them is desirable and is the subject of this study.

 
© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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