Abstract
Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p < 0.01) in protein (30.4% in CC and 13.5% in fermented cassava root -FCR) and fat contents (5.8% in CC and 3.0% in FCR). S. cerevisiae fermented cassava products had very low hydrocyanic acid (HCN) contents (CC, 0.5 mg kg-1 and FCR, 47.3 mg kg-1). There was a remarkable increase in lysine content in the fermented cassava chip (FCC). The best acceptability and organoleptic attributes (color, texture and aroma) of enriched cassava chip were achieved after 132h of bioprocessing. The results of this study suggest that FCC can be nutritionally improved with S. cerevisiae for animal feeding.
Highlights
Cassava (Manihot esculenta, Crantz) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management (Wanapat, 2003; Wanapat et al 2006; Wanapat & Khampa, 2007)
The results of this study suggest that fermented cassava chip (FCC) can be nutritionally improved with S. cerevisiae for animal feeding
The objective of this study is to investigate enrichment of cassava root pulp and chip by fermentation using S. cerevisiae for animal feeding
Summary
Cassava (Manihot esculenta, Crantz) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management (Wanapat, 2003; Wanapat et al 2006; Wanapat & Khampa, 2007). The root is composed almost entirely of carbohydrate which can be used as important food source. It contains cyanogens (1- 3% CP) depending on cultivars (Stupak et al, 2006) and large amount of cyanogenic glucosides in the cassava flour (Cumbana et al, 2007) which could limit cassava root utilization for consumption and for livestock feeding. The laminarin and lotaustralin cassava’s cyanogenic compounds are changed to hydrocyanic acid (HCN) by the action of the laminarase enzyme when roots are crushed or sliced (Wanapat et al, 1999; Cardoso et al, 2005). Agric. (Piracicaba, Braz.), v.66, n.5, p.629-633, September/October 2009
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