Abstract
Mash prepared from cassava peels was inoculated with either Sacchromyces cerevisiae or Candida tropicalis and then left to ferment for 7 days. Chemical analysis of the fermented mash showed substantial increase in crude protein content and decrease in carbohydrate content of the mash. The results also revealed slight increases in the ash, fibre and lipid content of the fermented mash. It was further observed that, when the mash was supplemented with inorganic nitrogen sources (urea, ammonium sulfate or sodium nitrate) before commencement of fermentation, the amount of crude protein formed was almost doubled. This enhanced crude protein production was highest in the mash supplemented with urea. Temperature of 30 degrees C, pH of 5.5 and moisture concentration of 130% were found to be optimum for crude protein formation by the organisms growing on the mash.
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