The effects of solid-state fermentation on the toxic components of cassava peel

Abstract

The effects of solid-state fermentation on the toxic components and digestibility of cassava peel was studied. Fermentation for 96 h caused a drastic reduction (c. 95%) in the hydrogen cyanide levels of the peel, and about 42% reduction in the soluble tannin content. The principal sugars of the fermented peel were xylose, mannose and galactose. In vitro-protein digestibility of the fermented peel was 70·5%. The rate of hydrolysis of the carbohydrate in the fermented peel was higher than that of the unfermented peel, suggesting a higher carbohydrate digestibility.