Abstract
The protein enrichment of cassava peel using solid state fermentation (SSF) was studied on both laboratory and on-farm scales using Trichoderma viride as a starter culture. The fermentation of cassava peel was carried out using cassava peel with particle size 4.00>p>3.35 mm, initial moisture content of 60% at pH 6.0, 30 o C incubation temperature with ammonium sulphate (10g N / kg substrate) as additional nitrogen source for 8 days at the laboratory scale and 28-30 o C at the on-farm scale. A high relative humidity of 90-95% was maintained throughout the fermentation period. The fermented peel was oven-dried at 60oC, ground and analysed. for crude protein, true protein, crude fat, crude fibre, ash, carbohydrate, starch and cyanide using standard methods. Comparable values were obtained for laboratory and on-farm scale fermentation. However, the on-farm technique yielded higher protein enrichment compared with laboratory experiments. Cassava peel fermented on-farm yielded 10.93% protein while laboratory scale yielded 10.43% Key words : cassava peel, laboratory scale, on-farm scale, protein enrichment, solid-state fermentation.
Highlights
Cassava (Manihot esculenta Crantz syn.Manihot utilissima Pohl) a staple food of the majority of people in tropical Africa, Central and South America (Nestel, 1973; Subrahmanyan, 1990), is often subjected to series of fermentations in the different countries to produce similar or different products (Akinrele, 1967)
Leaves and starch residues constitute 25% of the cassava plant (Iyayi and Losel, 2001). These are usually discarded as wastes after harvesting and processing, with limited utilization due to low protein, high crude fibre and cyanide contents (Iyayi and Tewe, 1988)
The objective of this work was to evaluate the performance of a constructed on-farm scale fermenter, for the fermentation of cassava peel by comparing it with laboratory scale using Trichoderme viride as a starter culture
Summary
Manihot utilissima Pohl) a staple food of the majority of people in tropical Africa, Central and South America (Nestel, 1973; Subrahmanyan, 1990), is often subjected to series of fermentations in the different countries to produce similar or different products (Akinrele, 1967). Leaves and starch residues constitute 25% of the cassava plant (Iyayi and Losel, 2001). These are usually discarded as wastes after harvesting and processing, with limited utilization due to low protein, high crude fibre and cyanide contents (Iyayi and Tewe, 1988). Largescale fermentation of methanol, starch and molassesbased media has proved economically viable for the production of animal feed and human food (Rosenberg 1993; Hongpattarakere and H-kittim, 1995; Paul et al 2002)
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