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.
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Proteínas de Plantas
/
Saccharomyces cerevisiae
/
Manihot
/
Lactobacillus
Idioma:
Inglês
Revista:
Electron. j. biotechnol
Assunto da revista:
Biotecnologia
Ano de publicação:
2006
Tipo de documento:
Artigo
/
Documento de projeto
País de afiliação:
Polônia
Instituição/País de afiliação:
Federal University of Technology/NG
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