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Abstract
In this study, the effect of different inoculum sizes of Rhizopus oligosporus on solid-state fermented (SSF) cocoyam (Colocasia esculenta) was evaluated. The results of the study show that the samples fermented with R. oligosporus at different inoculum sizes (5-30%) had statistically higher activity of α-amylase, as well as higher levels of proteins and glucose, but significantly reduced pH and reducing sugar contents (p<0.05) compared to the control (0%) after 72 h of fermentation. The optimal levels of amylase activity, glucose and soluble proteins were observed in the samples fermented using inoculum sizes between 10 and 20%. The study revealed that solid-state fermentation of cocoyam enhanced its shelf life, nutritive value and bioavailability of nutrients. This suggests that it is not only an excellent component for human and animal feed production, but also a suitable substrate for industrial production of important biomolecules.
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