Abstract
Solid substrate fermentation (SSF) of cassava meal for protein enrichment with Aspergillus niger requires pregelatinization to facilitate its microbial assimilation. Studies on a laboratory scale (50–100 g) showed that the product had a suitable texture for SSF when cassava meal had been heated indirectly and 5% (v/w) of edible vegetable oil was added. In this work, a conventional mixer was modified for use as a gelatinization reactor (10–15 kg of dry material). This mixer had a built-in horizontal stirrer and a jacket heated with saturated steam. It was found that with a residence time of 20–25 min, a temperature of 96°C and a stirrer speed of 12·8 r.p.m., the degree of gelatinization reached in the laboratory trials could be reproduced and, subsequently, a maximum protein increase by SSF of 9·5% with A. niger could be achieved.
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