Abstract
This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.
Highlights
In some countries today mostly Nigeria, agriculture form the bedrock of her economy
Nigeria generated about 10 million tonnes of cassava waste annually
The major constraint in utilization of cassava peels is due to its low protein, high fibre and accumulation of cyanogenic glycosides in the cell wall [7]
Summary
In some countries today mostly Nigeria, agriculture form the bedrock of her economy. The trend in quest for foods globally has cause the engagement of individual in various agricultural practices [1, 2]. The use of single or mixed starter has been used in fermentation processes for the improvement in the nutritional values and degradation on toxic element such as cyanide in most foods [9, 10]. This is brought about the secretion of extracellular linamarase enzyme as precursor for the cleavage of linamarin - the cyanogenic. The improvement in the nutritional content of cassava peels inoculated with starter with ability of producing linamarase enzyme suggest its application for industrial use as main substrate in animal feed formulation. Determinative Bacteriology 9th Edition [18] and Bergey’s Manual of Systematic Bacteriology [19]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
