Cassava By-products Research Articles

A Sustainable Diet for Tambaqui Farming in the Amazon: Growth Performance, Hematological Parameters, Whole-Body Composition and Fillet Color.

The aim of this study was to produce feed based on locally sourced ingredients for tambaqui farming in Amazon. Diets were formulated with increasing levels (0, 25, 50, 75 and 100%) of defatted black soldier fly larvae meal (BSFL) as a replacement for fish meal (FM), and cassava by-products in the same proportion (tuber residues, peel and leaves). A conventional diet (CO) was used as the control. Juvenile tambaqui (24.61 ± 1.14 g) were housed in 24 tanks in a recirculation aquaculture system. Neither diet rejection nor mortality were observed. Fish fed cassava by-products showed similar feed conversion rates (FCR 1.76); however, these values were worse than those observed in fish fed the CO (FCR 1.33). No differences were observed in the whole-body composition of the fish. The fillets of fish fed cassava by-products had a yellow color due the carotenoids present in the leaves. Dietary BSFL and cassava by-products can contribute to the sustainability of Amazonian aquaculture. Further studies with a lower proportion of cassava leaves in the diet formulation are recommended so as to ensure enhanced diet digestibility and less impact on the color of the fillets.

Literature review and preliminary analysis of cassava by-products potential use in particleboards

Particle panels for construction are environmentally favorable, as they allow the combination of different components (as is the case with agro-industrial waste from the production and processing of food and products derived from agricultural activities). The objective of this article is to analyze studies focused on the use of cassava by-products in the production of panels for civil construction/furniture in the last 10 years through a bibliographical survey, as well as to present a preliminary analysis of the feasibility of using cassava by-products to manufacture particle panels in their natural state. As a result, the theoretical search detected the gap created by the scarcity of published studies on the topic. On the other hand, the experimental analysis indicated the promising potential of using the cassava by-product for panel production, provided that the weaknesses initially indicated in this research can be addressed.

Blood Metabolites, Feed Utilization and Performance in Thai Native X Lowline Angus Crossbred Cattle Fed Cassava Byproducts

Blood Metabolites, Feed Utilization and Performance in Thai Native X Lowline Angus Crossbred Cattle Fed Cassava Byproducts

Valorization of Cassava By-Products: Cyanide Content and Quality Characteristics of Leaves and Peel

Cassava production generates significant amounts of by-products such as leaves and tuber peel. Instead of considering them as waste, valorization aims to find sustainable ways to utilize them. However, the presence of cyanide and insoluble fibers poses a major obstacle to their conversion into valuable products. Therefore, the objective of this study is to investigate the changes in cyanide concentration and quality of cassava leaves after mechanical pressing and in tuber peel after treatment with an enzyme solution. Frozen leaves were screw-pressed into their fractions: juice, and press cake. The results show that the cyanide level in the press cake was reduced to 73.56% and was concentrated by 97.48% in the juice compared to the frozen leaves. However, the crude protein values of the frozen leaves, juice, and press cake did not differ significantly (p > 0.05), and were 27.09%, 25.47%, and 23.82%, respectively. In addition, the results for the peel revealed that pretreatment with Viscozyme® L, which assists in the mechanical peeling of cassava tubers, also contributed to a reduction in cyanide and insoluble fiber in the peel. Cyanide content was lowered by 53.89–58.94% in enzyme-treated peel from all three runs (ETP1-3) when compared to fresh peel (FP), while the reduction was only 8.63% in the control peel (CP) treated with hot water without enzyme solution. The insoluble fibers in cassava peel, such as neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), and crude fiber (CF), were also degraded more effectively after treatment with an enzyme solution than with hot water.

Processed cassava peel–leaf blends: effect on performance, carcass yield, organ weights and ileal microflora of growing pigs

Context The cost of feedstuff such as maize and other conventional energy sources has increased due to high competitive demand, which necessitated the search into alternative feedstuff such as cassava by-products (peel and leaf). However, their nutrient availability is hampered by antinutritional factors and constituent fibre. Aims This study investigated the effect of dietary inclusion of differently processed cassava peel–leaf blend (CPLB) on performance, carcass yield, organ weights and ileal microflora of growing pigs. Methods Cassava peel:cassava leaf (CPLB; 5:1) was included in the pigs’ diet in a feeding trial for 16 weeks. The CPLB replaced maize at 100%. Twenty-four pigs of mean weight range (20–22 kg) were assigned on a weight-equalisation basis to four dietary treatments having six replicates, with one pig per replicate. A standard corn soya-based diet (control), unfermented CPLB (UCPLB), water-fermented CPLB (WCPLB) and microbial-fermented CPLB (MCPLB) using Aspergillus tamarii as the inoculum was formulated. Performance was measured weekly, while carcass yield, organ weights and ileal microbial count were measured at the end of the 16th week. Key results Dietary inclusion of WCPLB and MCPLB reduced (P < 0.05) carcass weight. Pigs fed control diet and those fed diet containing UCPLB had a similar dressing percentage, while those fed diet containing MCPLB had an intermediate dressing percentage to those fed control diet and those fed diet containing WCPLB. Reduced (P < 0.05) Escherichia coli count (3.30 and 3.36 log10) was obtained in the ileum content of pigs fed diet containing UCPLB and WCPLB respectively. Conclusion Dietary replacement of CPLB for maize did not affect performance of pigs significantly and inclusion of UCPLB in the diet of pigs resulted in a comparable dressing percentage that for pigs fed control diet. Implication This study will help researchers on the right combination of the by-product without detrimental effect on carcass yield, and also encourage the farmer on utilisation of the by-product in pig feeding.

Cassava residues in the diet of slow-growing broilers

ABSTRACT Cassava by-products are abundant and largely unused in familiy agro-industries in the Amazon region, where slow-growing broilers are commonly raised. Thus the incorporation of cassava by-products in broiler feed may provide starch enrichment for better zootechnical performance. We evaluated the use of cassava residues instead of corn in the diet of slow-growing broilers. We determined the chemical composition of cassava scrapings (CS) and cassava starch residue (CSR), and tested the digestibility of the residues in 192 broilers and three treatments: inclusion of 30 g kg-1 CS or CSR and a control without residue, with eight replicates of eight broilers each. Digestibility was assessed through collection of total excreta from 19 to 22 days of age. Apparent and corrected metabolizable energy, and apparent digestibility coefficients of dry matter, crude protein and crude energy were significantly higher for CSR than CS. Therefore, only CSR was used in a performance experiment using 324 broilers 30 to 90 days old, distributed in four treatments (0; 6.8; 13.4 and 20 g kg-1 CSR in feed) with nine replicates of nine broilers each. There was no significant difference among treatments in weight gain, feed intake, yield of carcass, breast and viscera, meat color, luminosity, pH, shear force, cooking-weight loss and drip loss. As there was a significant reduction in feed conversion and thigh and drumstick yield for 20 g kg-1, we suggest the incorporation of CSR up to 13.4 g kg-1.

Effects of dietary fiber sources on bacterial diversity in separate segments of the gastrointestinal tract of native and exotic pig breeds raised in Vietnam.

Background and Aim:Dietary fiber has distinctive effects on the environment and microbiota of the pig’s intestinal tract. This study was conducted at the naturally ventilated facility of the experimental station, National Institute of Animal Sciences, Vietnam, to examine the effects of fiber sources in diets on the intestinal microbiota of two different pig breeds raised in Vietnam.Materials and Methods:A total of 18 native and 18 exotic pigs with average initial body weights of 9.5±0.4 and 16.5±0.4 kg, respectively, were each divided into three dietary treatments, including a low-fiber diet containing approximately 200 g NDF per kg dry matter (DM) and two high-fiber diets containing cassava by-products or brewer’s grains containing approximately 300 g NDF per kg DM. At the end of the experiment (28 days), the bacterial diversity of digesta samples collected from the stomach, ileum, and colon segments was analyzed through DGGE analysis of the V3 variable regions of 16S-rDNA and by cloning and sequencing.Results:Among the diets, significant differences were observed in the number of DNA bands in the stomach between the native and exotic pigs (p<0.05), but not in the ileum and colon. The dietary fiber affected the number of DNA bands in the ileum (p<0.05), but not in the stomach and colon. A significant interaction effect was found between diet and breed on the number of DNA bands in the ileum (p<0.05). Dietary fiber and breed had a greater effect on microbiota in the ileum and colon than that in the stomach.Conclusion:The fiber sources affected the number of DNA bands in the ileum, and breed affected the number of DNA bands in the stomach. The microbial compositions in the ileum and colon segments were significantly affected by the dietary fiber and breed.

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

Enhancement values of cassava by-product diets on production and haemato-biochemical indices of sheep and goats: a review.

The competition for maize and soybean between humans and livestock for food has led to an increase in the cost of livestock feeds. Therefore, this has necessitated the search for alternative non-competitive feedstuffs in order to partially replace maize and soybean in small ruminant diets. The use of cassava products as a partial replacement for maize and soybean in small ruminant diet has been investigated. Cassava is a tropical crop, and its fodder is rich in crude protein (CP), minerals and vitamins with about 85% of the CP fraction exist as true protein. Cassava by-products are also high in nutrients and could contribute significantly to the nutritional needs of sheep and goats. Specifically, cassava leaves are high in CP (25.10%) with an amino acid composition similar to soybean. Evidence also exist that ruminal degradability of cassava fodder is similar to that of maize and soybean with comparable outflow rates (75%). However, the use of cassava fodder in livestock production is limited by the presence of cyanogenic glucosides (linamarin and lotaustralin) that releases hydrogen cyanide (HCN) known to cause pathophysiological changes in the liver of sheep and goats. Importantly, several processing techniques are well known to reduce or eliminate the concentrates of cyanogenic glucosides in cassava with great success. Blood chemistry and production indices of sheep and goats fed differently processed cassava by-product-based diets have been evaluated by different authors. This review revealed that cassava root sievate meal, cassava root meal and cassava peel meal are low in CP (2.29, 3.40 and 7.05%, respectively), while cassava leaf meal is high in CP (32.43%). Feed conversion efficiency of sheep and good fed cassava leaves were 9.49 and 11.24, respectively, indicating that goats utilize cassava leaves better than sheep. It is concluded that cassava by-products are low in quality protein and should be supplemented with other rich protein sources before their use in ruminant diets.

Potential use of cassava by-product as ruminant feed.

Cassava (Manihot esculenta Crantz) bagasse is the by-product from industry (BCI), generated during manufacturing of cassava flour; this material has significant amounts of carbohydrates consisting in a potential energy source for ruminants. We hypothesized that the inclusion of BCI in the diets may lead to fermentation parameters equivalent to those of conventional feedstuff such as tropical grasses or grains; therefore, we aimed to evaluate ruminal fermentation parameters of BCI in in vitro conditions. Three different substrates were prepared: 100% BCI (BCI diet), 100% tifton (Cynodon spp.) hay (CTL diet), and 50% tifton hay +50% BCI (THB diet). Ruminal fermentation parameters of these diets were evaluated in in vitro gas production assays. In a 24-h incubation, increased values for total gas production, organic matter degradability, and methane production were observed for BCId and THB as compared to CTL (p < 0.05), while neutral THB showed the highest value for neutral detergent fiber degradability (p < 0.05). Fermentation profile was evaluated in a 48-h assay: shorter lag time as well as increased gas production potential and fractional fermentation rate were observed for the BCId and THB as compared to CTL (p < 0.05). Our results suggested that by-product from cassava industry is a suitable feed for ruminant production, providing desirable in vitro ruminal fermentation performance and organic matter degradability.

The utilization of cassava by-products as complete feed on physical and chemical meat quality of weaning male crossbred Landrace pigs

The objective of this research is utilization of cassava by-products as complete ration on physical and chemical meat quality of weaning male of crossbred Landrace pigs. This research was conducted at Desa Rumah Mbacang Pancur Batu from April to June 2019. The research used completely randomized design (CRD) with 4 treatments and 2 replications. The treatments compose of P0 (without cassava by-products), P1 (with 20% cassava by-products), P2 (with 40% cassava by-products) and P3 (with 60% cassava by-products). The variables were observed consist of physical quality (pH value, water holding capacity, cooking loss and color) and chemical quality (water content, fat content and protein content). The results showed that the best pH value on P1 (5.00), the best water holding capacity on P1 (51.32%), best cooking loss on P1 (44.99%), the best color on P1 (1.50), the best water content on P1 (78.11%), the best fat content on P1 (3.84%) and the best protein content on P1 (21.72%). It was concluded that the use of cassava by-products in complete feed for pigs should not exceed 20%.

PENGARUH PENAMBAHAN MULTI NUTRIENT SAUCE DALAM RANSUM TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK PADA DOMBA

This study aimed to investigate the effect of adding multi nutrient sauce to rations on the digestibility of dry matter and organic matter in sheep. This research was conducted in May--July 2019 in Kebagusan Village, Gedong Tataan District, Pesawaran Regency. Analysis of feed ingredients and feces was carried out at the Animal Nutrition and Feed Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This research was conducted experimentally using the Randomized Block Design (RBD) method. Sheep were divided into six groups based on body weight, namely group 1 (11,18--13,18 kg), group 2 (13,97--14,13 kg), group 3 (14,31--14,51 kg), group 4 (14,89--15,91 kg), group 5 (16,35--16,66 kg), and group 6 (17,15--17,77 kg). Each group consisted of 3 sheep. Treatment given were R0: basal ration formulated by farmer (forage silage + cassava byproduct), R1: R0 + 5% multi nutrient sauce, R2: R0 + 10% multi nutrient sauce. The results showed that the addition of 10% multi nutrient sauce was the best treatment that could improve the digestibility of dry matter and organic matter in sheep.&#x0D; &#x0D; Key word : Multi nutrient sauce, Dry matter digestibility, Digestibility of organic matter, Sheep.

The utilization of cassava by-products into complete ration on performances and feed digestibility of weaning male crossbred Landrace pigs

A study was conducted to determine the utilization of cassava by-products, especially leaves, peel and pulp included into a complete ration on the performances and digestibility boar crossbred Landrace pigs. 16 crossbred white Landrace piglets with an initial live weight of 20.40 (± 1.27) kg used in this study. A completely randomized design was used in which the 16 piglets were randomly allocated to four diets and four replicates. The four dietary treatments were used: T0 = positive control (commercial pig starter/grower added without dried cassava by-products); T20 = commercial pig starter/grower added with 20% dried cassava by-products; T40 = commercial pig starter/grower added with 40% dried cassava by-products; T60 = commercial pig starter/grower added with 60% dried cassava by-products. The best result of adding cassava byproducts in commercial starter/grower of pigs were at the level of 20% with FI of 1.547 kg/head/day, BWG of 0.296 kg/head/day, FCR of 5.22, DM digestibility of 77.72%, OM digestibility of 73.77%. It was concluded that cassava by-products derived from the making of cassava chips for human consumption can be included in pigs starter and grower diet up to 20%.

Effect of Cassava by Product on Performance and Cost of C Giant Land Snail (Archachatina marginata) Production

The present study was aimed to determine the effect of Cassava by Product on Performance and Cost of c Giant land Snail (Archachatina marginata) Production. A twelve-week feeding trial was conducted with (n=225 growing snails) with an average weight of 88.95+ 8.10 g to access their growth response and nutrients digestibility. The snails were fed pawpaw leaf meal (PLM), cassava leaf meal (CLM), cassava peel meal (CPM), cassava sieviate meal (CSM) and cassava chaff meal (CCM) in a complete randomized design at 45 snails per treatment of five treatments, while each treatment was replicated three times. The proximate and fiber fractions of the feedstuffs were also determined and data were analyzed using ANOVA. The proximate evaluation showed highest crude protein in PLM (31.35%) and least in CSM (2.34%). The highest crude fiber was obtained for CPM (16.21%) and least in CCM (3.98%) CSM had the highest NFE (87.41%). Highest neutral detergent fiber (NDF) 59.33%, acid detergent fiber (ADF) 34.24%, acid detergent lignin (ADL) (9.18%), cellulose (25.59%) and hemicelluloses 25.06% was obtained for PLM. Outstanding (PL&lt; 0.05%) weekly weight gain, weekly feed intake, nutrient digestibility and carcass yield were obtained in snails on PLM and CLM followed by CPM. Snails utilized Cassava by-product without any adverse effect.

Cassava By-Products as Feed for Pigs in Burkina Faso: Production Processes, Nutritive Values and Economic Costs

Introduction: In Burkina Faso, as in many countries in sub-Saharan Africa, the low availability and high cost of feed is the main limiting factor for pigs’ productivity. While cassava byproducts are well known and used in many countries to overcome this constraint, very little is known on its uses as feed in Burkina Faso. Objective: The study aims to develop processes for the production of pig feeds from cassava leaves and by products (peelings and residues of sieving for gari making). Experimentations: Some cassava leaves, peelings and residues of sieving gari were collected, sun-dried and milled (peels and residues) or mortared (leaves). The dry matter contents were 88.89%, 90.83% and 91.67% respectively for food of cassava peeling (FCP), leaves (FCL), and gari sieving residues (GRSF). The crud protein (CP) contents were 28.87% for FCL, 4.22% for FCP and 1.72% for GRSF. Crude fiber (CB) and ADF were 15.98% and 30.6% for FCP, 15.79% and 23.29% for FCL and 3.27% and 4.45% for GRSF. The NDF content of FCL (45.32%) was higher than the FCP (38.36%) and GRSF (18.42%) feed respectively. Lignin levels were more important in FCP than in FCL and GRSF. The digestible energy (DE) contents were 2424 kcal for FCL, 2683 kcal for FCP and 3471 kcal DE for GRSF. The production costs of a kg of Dry Matter (DM) of FCP were 15 FCFA, FCL were 101 FCFA and 150 FCFA for GRSF. Conclusion: Pig’s feed production based on cassava by-products in Burkina Faso is a good opportunity to make feed more available at reduced cost. Further research is needed to assess pigs zootechnical performances and cost benefits of pig’s diets with these feeds.

Effects of Solid-State Fermentation and the Potential Use of Cassava By-products as Fermented Food

By-products such as cassava bagasse and leaves are discarded though they contain high amounts of carbohydrates, proteins, fat and minerals. The application of solid-state fermentation (SSF) to substrates containing these by-products could improve the bioavailability of nutrients while reducing the amounts of anti-nutritive factors such as cyanide. To evaluate the possibility of using by-products from cassava some techniques, such as colorimetric methods, gas chromatography and high performance of liquid chromatography were applied to evaluate the total cyanide, carbohydrate contents, to characterize the fatty acid profiles, and estimate the essential amino acids after the fermentation process. After the SSF process, the cyanide content was significantly decreased. The profile of essential amino acids showed high concentrations of histidine, isoleucine, valine, methionine and phenylalanine. Some important unsaturated fatty acids were found, such as linoleic acid (18:29,12); α-linolenic acid (18:39,12,15); 11-eicosenoic acid (20:1) and 13,16-docosadienoic acid (22:2). The evaluation of the protein quality showed a significant increase in its bioavailability. The results support the conclusion that currently not used agricultural by-products could become sources of food that provide important quantities of essential nutrients.

Screening and molecular identification of lactic acid bacteria from gari and fufu and gari effluents

Bacterial strains were isolated from cassava-derived food products and, for the first time, from cassava by-products, with a focus on gari, a flour-like product, and the effluents from the production processes for gari and fufu (a dough also made from cassava flour). A total of 47 strains were isolated, all of which were tested to determine their resistance to acidic pH and to bile salt environments. Four of the 47 isolates tested positive in both environments, and these four isolates also showed antibacterial behaviour towards both Gram-positive and Gram-negative microbial pathogens (i.e. Methicillin-resistance Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Salmonella enteritidis, Escherichia coli, Escherichia coli (O157), Yersinia enterocolitica). In most cases, the antibacterial activity was related to bacteriocin production. Molecular identification analysis (16S rDNA and randomly amplified polymorphic DNA-PCR) revealed that the four isolates were different strains of the same species, Lactobacillus fermentum. These results demonstrate that bacteria isolated from cassava-derived food items and cassava by-products have interesting properties and could potentially be used as probiotics.

Enrichment of Food Mixtures with Essential Fatty Acids and Calcium from Nile Tilapia By-Products

ABSTRACTThis work aimed at increasing the content of calcium and the quality of fatty acid composition of food mixtures developed with by-products from Nile tilapia fed with flaxseed. Mixes using cassava flour and by-products were submitted to analyses of proximate composition, fatty acids and minerals quantification, and sensory assessment. The lipid and protein fractions were higher for the mix containing 30% addition of fish meal. There was an incorporation effect of essential fatty acids in the mix of flours containing fish fed with flaxseed. Calcium had the highest concentration among minerals. Sensory acceptance range was 55–65% for formulations with fish by-products.

Feeding Value of Some Cassava By-Products Meal for Poultry: A Review

Cassava root meal which has been used as good alternative energy source in poultry and pig diets is increasingly becoming an important energy source for feeding the world’s human population. There are however, several by-products of cassava harvest ranging from the leaves, peels and pulp which have potential as feed ingredients in poultry rations. Cassava peels and pulps are moderate to high in energy and have been included in diets as replacements for conventional energy sources. Cassava leaves, moderate to good protein contents, have been used as protein supplements. Dietary recommendations of cassava by-products for poultry have varied considerably. The major factors limiting the efficient utilization of these byproducts in poultry diets include the high fibre and low energy contents and likely presence of antinutritional factors, mainly hydrocyanic acid (HCN) in the bitter variety of cassava. Several technologies have been used to improve the utilization of cassava by-products by poultry. The following paper reviewed the composition of some cassava by-products (leaves, peels and pulp), their recommendations for inclusion in poultry diets and processing methods to maximize their utilization by poultry. It was concluded that efficient use of cassava by-products will reduce feed cost of poultry production and provide additional source of income to cassava farmers and processors.

Cassava stillage and its anaerobic fermentation liquid as external carbon sources in biological nutrient removal

The aim of this study was to investigate the effects of one kind of food industry effluent, cassava stillage and its anaerobic fermentation liquid, on biological nutrient removal (BNR) from municipal wastewater in anaerobic-anoxic-aerobic sequencing batch reactors (SBRs). Experiments were carried out with cassava stillage supernatant and its anaerobic fermentation liquid, and one pure compound (sodium acetate) served as an external carbon source. Cyclic studies indicated that the cassava by-products not only affected the transformation of nitrogen, phosphorus, poly-β-hydroxyalkanoates (PHAs), and glycogen in the BNR process, but also resulted in higher removal efficiencies for phosphorus and nitrogen compared with sodium acetate. Furthermore, assays for phosphorus accumulating organisms (PAOs) and denitrifying phosphorus accumulating organisms (DPAOs) demonstrated that the proportion of DPAOs to PAOs reached 62.6% (Day 86) and 61.8% (Day 65) when using cassava stillage and its anaerobic fermentation liquid, respectively, as the external carbon source. In addition, the nitrate utilization rates (NURs) of the cassava by-products were in the range of 5.49-5.99 g N/(kg MLVSS⋅h) (MLVSS is mixed liquor volatile suspended solids) and 6.63-6.81 g N/(kg MLVSS⋅h), respectively. The improvement in BNR performance and the reduction in the amount of cassava stillage to be treated in-situ make cassava stillage and its anaerobic fermentation liquid attractive alternatives to sodium acetate as external carbon sources for BNR processes.