Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques
Electron. j. biotechnol
;
9(1)Jan. 2006.
Article
in English
| LILACS
| ID: lil-432458
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.
Full text:
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Index:
LILACS (Americas)
Main subject:
Plant Proteins
/
Saccharomyces cerevisiae
/
Manihot
/
Lactobacillus
Language:
English
Journal:
Electron. j. biotechnol
Journal subject:
Biotechnology
Year:
2006
Type:
Article
/
Project document
Affiliation country:
Poland
Institution/Affiliation country:
Federal University of Technology/NG
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