Abstract
An extraction of protein from two strains of yeast, Candida tropicalis and C. utilis, grown by batch method on cassava hydrolysate was carried out by a combination of mechanical and mild chemical treatment yielding about 71% and 68% protein for C. tropicalis and C. utilis, respectively. The process resulted in about 75–80% reduction in the nucleic acid level of the freeze dried whole yeast cells of both organisms. The protein concentrates showed a good amino acid profile comparable to egg protein with methionine and tryptophan as the limiting amino acids. The functional characteristics of the two yeast proteins were studied and compared with soy protein concentrate. They showed functional properties possessing very good wettability, emulsion capacity and whippability but poor emulsion stability.
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