Fermented Cassava Research Articles

Effects of replacement soybean meal with fermented cassava pulp by Saccharomyces cerevisiae in DIETS on Rumen fermentation in growing goats.

The aim of this study was to determine the effect of replacing soybean meal (SBM) with fermented cassava pulp by Saccharomyces cerevisiae (FCSC) in the diet of growing goats. Growing goats were randomly assigned to five dietary treatments according to replicated 5 × 5 Latin square design. Dietary treatments were five levels of replacement SBM to FCSC at 0, 25, 50, 75, and 100% of crude protein in concentrates. The results showed that total dry matter intake (DMI, g/day) was increased (P < 0.05) with increasing FCSC. The highest for body weight change was found in 75% replacement of SBM by FCSC. The results suggested that FCSC could replace up to 75% of SBM in concentrate of growing goats fed rice straw as roughage. Based on this result, using 75% FCSC as the main source of protein to completely replace soybean meal was beneficial to growing goats in terms of feed intake and productive performance.

Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.

The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard. Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies. The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

Potential Production of Mycotoxins by the Fungal Flora Isolated from "Garba" (Côte D'ivoire)

Garba, an Ivorian dish composed of attiéké (a fermented cassava couscous), fried tuna, and condiments, is increasingly consumed by the population, particularly in the streets of Abidjan. However, garba could pose a health risk to consumers. This study, aimed at preserving public health, sought to identify the toxigenic fungal flora present in garba sold on the streets of Abidjan. To this end, 300 garba samples were collected from four districts of Abidjan. Fungal strains contaminating the garba were enumerated and identified using classical mycological methods. Mycotoxins (aflatoxins and ochratoxins) were quantified using High-Performance Liquid Chromatography (HPLC). Results showed that the average mold counts ranged from 0 to 1.8 x 10^3 CFU/g. The isolated mold strains belonged to ten species grouped into four genera: Aspergillus, Mucor, Penicillium and Paecilomyces, with Mucor spp. (36.89%) and Aspergillus niger (30.09%) being the most predominant. The mycotoxins detected in garba were aflatoxins (B1, B2, G1, and G2) and ochratoxin A, with average levels ranging from 0.42 to 8.07 µg/kg. Approximately 37% and 23% of garba samples had total aflatoxin and aflatoxin B1 levels exceeding regulatory limits. The presence of potentially mycotoxigenic fungal strains in garba could pose a health risk to consumers. Compliance with good hygiene practices during the production and sale of garba will therefore be necessary to considerably reduce contamination and protect consumer health.

Sustainable innovation for fermented cassava roasting: Examining the potential of parabolic dish solar collectors and thermal energy storage

Fermented cassava roasting is an energy-intensive process that is commonly used to produce gari, a popular food in Nigeria made from cassava. Traditional roasting methods use firewood as an energy source, which is inefficient and harmful to the health of those who inhale the smoke (mainly women and children in rural communities) and contributes to deforestation. This work aims to investigate a developed fermented cassava roasting system driven by a concentrated parabolic solar collector. Important data on the gari production food chain was obtained from a work-study in a rural community: temperatures and moisture content. The roasting temperatures range between 85oC - 100oC. The parabolic dish solar collector was designed and fabricated to achieve temperatures between 118oC-154oC at optimum tilt angles at Port Harcourt (4°54′ 22.86″N, 6°55′ 27.52″E) climatic conditions. The focal length ranges between 50 mm and 80 mm, and the fluctuation of the focal point position was considered for the thermal storage system design. Gravel was used as a thermal storage, and heat transfer was enhanced through small internally placed mild steel rods. The experimentally obtained average total fry/roast time per batch (40g) was 24 min, which is greater than the theoretically obtained value of 8.5 min. The fermented cassava roasting experiment was conducted for three days with favourable weather conditions, achieving a maximum temperature of 101oC. This innovation is important in addressing the health risks associated with traditional fermented cassava roasting methods and moving towards zero-emission and zero-poverty innovative systems.

In Vitro Digestibility Value of MA-11 Fermented Organic Materials of Organic Cassava Peel as Animal

By identifying and resolving these problems, research can make a greater contribution to the use of cassava peel as quality and safe animal feed, and can provide clearer guidance for livestock practitioners. This research aims to determine whether the use of MA-11 can affect the digestibility of dry matter and organic matter in cassava skin, so that it can provide additional information regarding the quality of fermented and unfermented cassava skin. This research was designed using a Randomized Random Design (RAL), which consisted of 3 treatments and 4 replications. The treatment given to cassava skin was P0: Cassava skin fermented with MA-11 0 ml, P1: Cassava skin fermented with MA-11 as much as 1 ml, P2: Cassava skin fermented with MA-11 as much as 2 ml. The research results showed that the average KcBK value was P0: 60.57%, P1: 65.08%, P2: 66.98%. The mean KcBO value obtained was P0: 67.20%, P1: 69.47%, P2: 71.22%. The conclusion obtained in this research is that the cassava peel fermentation process using probiotic MA-11 for 14 days with different levels has a very significant effect on the digestibility of dry ingredients and has a significant effect on the digestibility of organic ingredients that have been carried out.

Product of Hollow Concrete Blocks Mixed with Rice Husk Ash and Cassava Fermentation Waste

Product of Hollow Concrete Blocks Mixed with Rice Husk Ash and Cassava Fermentation Waste

Potency of cassava leaf as protein source for Nile tilapia (Oreochromis niloticus)

Cassava (Manihot esculenta, Crantz) leaves are cheap and readily available resource that can be used as a feed ingredient for Nile tilapia although they have different constituents that affect their nutritional values. The aim of the study was to examine the effects of processing methods on nutrient content of cassava leaves, digestibility, and growth performance of Nile tilapia. Eight processing methods, namely air-drying, soaking and boiling, baker’s yeast (Saccharomyces cerevisiae), rumen-fluid, molasses, yeast-rumen-fluid, yeast-molasses and molasses-rumen-fluid fermentations, were applied. One control and eight processed cassava leaf-based diets were made. The cassava leaf protein replaced 30% of crude protein (CP) from soybean cake in the control diet. The results showed that CP content in dry matter (DM) varied from 21.7 ± 0.25% (Molasses fermentation) to 30.3 ± 0.25% (Yeast-rumen-fluid fermentation). Rumen-fluid fermentation showed higher (p < 0.05) level of gross energy (21.9 ± 0.02 MJ/kg, DM) and ether extract (12.0 ± 0.21%) compared with other treatments. The apparent digestibility coefficient of CP was generally higher in the control diet (89.9 ± 0.61% in the hindgut), followed by rumen-fluid fermented diet (87.2 ± 0.61%), rumen-fluid-molasses fermented diet (86.1 ± 0.61%) and yeast-molasses fermented diet (85.3 ± 0.61%). Besides the control diet, the latter three diets also revealed the best growth rate, feed conversion ratio, protein efficiency ratio and production profitability. In conclusion, rumen-fluid, yeast-molasses, and rumen-fluid-molasses fermentation methods improved the nutritional value of cassava leaves. Diets with 30% protein from soybean cake replaced by rumen-fluid, rumen-fluid-molasses and yeast-molasses fermented cassava leaves had overall acceptable growth performance with better production outcomes for Nile tilapia farming.

Design and fabrication of a 20 kilogram capacity cassava-based bioethanol distillation apparatus with 2.4 liter bioethanol output

Background: The depletion of fossil fuel resources and growing environmental concerns have sparked interest in renewable energy sources like bioethanol. Cassava, an abundant crop in many tropical regions, shows promise as a feedstock for bioethanol production. This study aimed to design and fabricate an efficient small-scale distillation apparatus for producing bioethanol from cassava. Method: A distillation apparatus with 20 kg cassava capacity was designed and constructed using locally available materials. Key components included a distillation tank, condenser, cooling tower system, and burner. The apparatus was tested using fermented cassava mash to evaluate its performance in bioethanol production. Findings: The fabricated apparatus successfully produced 2.4 liters of bioethanol with 65% purity from 20 kg of cassava feedstock. Optimal distillation temperature was found to be 70°C, balancing ethanol yield and purity. Heat transfer calculations indicated 576 kW of cooling capacity was required in the condenser. The cooling tower system achieved 63% thermal efficiency. Conclusion: The designed distillation apparatus demonstrates the feasibility of small-scale bioethanol production from cassava. Further optimization of the distillation process and heat recovery systems could improve efficiency. This technology shows potential for decentralized biofuel production to meet local energy needs in cassava-producing regions. Novelty/Originality of this study: The study on designing small-scale distillation equipment for bioethanol production from cassava successfully demonstrated practical and affordable applications for decentralized biofuel production in cassava-producing areas.

Influence of Temperature and Enrichment on Storage Qualities of Soy-Enriched “Lafun”, a Protein-Enriched Cassava Product

The influence of enrichment and temperature on the storage qualities of soy enriched fermented mashed lafun was investigated. Samples of the protein-enriched lafun were produced from fermented cassava obtained by soaking peeled cassava chunks in water, at ambient temperature (28 – 320C) for 2 – 5days. The enriched dried milled lafun flour was packaged in the high density polythene and stored under three different temperatures of 100C, 300C, and 400C. Samples were withdrawn at four weeks interval to measure the changes in their chemical compositions during storage. The moisture increased from 6.67 to 9.21% and 4.29 to 8.00% at 100C and 300C respectively, but followed another trend on the samples stored at 400C which decreases as the temperature increases. FFA values increased at 100C 0.50%-0.90% and 300C 0.56%-1.07%. TBA increased from 0.11-0.27, 0.12-0.67 and 0.24-0.45 mda/kg for control samples at 100C, 300C and 400C respectively, while sample supplemented with soy, increased from 0.25-0.37, 0.39-0.7 and 0.24-0.94mda/kg at 100C, 300C and 400C respectively. At higher temperature of 400C, browning increased sharply after about 16 weeks of storage from about 0.02nm to 0.017nm of change in absorbance per month (dA425). Therefore, enrichment and high temperature reduces the shelf life of lafun, which could be better stored at temperature lower than 300C than at high temperature of 400C.

Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (&amp;lt;i&amp;gt;Manihot esculenta Crantz&amp;lt;/i&amp;gt;)

Bobolo is a thick fermented, popular traditional food, derived from cassava (&amp;lt;i&amp;gt;Manihot esculenta Crantz&amp;lt;/i&amp;gt;) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from &amp;lt;i&amp;gt;Eschericha coli, Staphylococcus aureus, Clostridium &amp;lt;/i&amp;gt;spp.&amp;lt;i&amp;gt; Bacillus cereus &amp;lt;/i&amp;gt;and&amp;lt;i&amp;gt; Salmonella &amp;lt;/i&amp;gt;spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.

The isolation and identification of lactic acid bacteria from Indonesian traditional fermented food

Abstract Indigenous Indonesian fermented food is considered a source of probiotics because it usually contains lactic acid bacteria (LAB). Some LAB strains meet the requirement to be probiotics with some functional properties for positive health impacts. However, those functional properties of probiotics have not been fully investigated and need to be continued to complete. To investigate more about LAB from traditional Indonesian fermented foods, the isolation and identification of LAB from some traditional Indonesian fermented foods was done. It was isolated LAB from kimchi (Tangerang), mandai (Banjarmasin), menteng fruit (Banjarmasin), petis (Tangerang and Semarang), salty vegetable (Tangerang), fermented cassava (Tangerang), and fermented durian (Lampung). LAB was isolated in MRS medium with 1% CaCO3, then isolates were characterized biochemically by Gram staining and catalase test. Twenty-one isolates were characterized as gram-positive, and catalase-negative. This strain was further identified by 16S rDNA sequence analysis, the sequences were then checked for similarities using the Basic Local Alignment Search Tool. The result showed that 2 strains of Weissella paramesenteroides found was from Kimci, 1 strain of Pediococcus pentosaceus from mandai, 2 strains of Lactobacillus plantarum from menteng fruit, 1 strain of Leuconostoc pseudomesenteroides from petis Tangerang, 1 strain Bacillus sp from petis Semarang, 1 strain Lactobacillus plantarum from salty vegetable, 2 strain Weissella paramesenteroides from fermented cassava, 4 strain Lactobacillus plantarum and 2 strain Lactobacillus sp from tempoyak.

DEVELOPING COMBINED PROCESSING OF CASSAVA INTO MODIFIED CASSAVA FLOUR AND TAPIOCA (MOCAFTAP) AND PHYSICOCHEMICAL PROPERTIES OF THE MOCAFTAP PRODUCTS

Modified cassava flour (Mocaf) processing by fermentation produces liquid waste, which is expected to be a potential starch source. This study aims to show starch yield and physicochemical characteristics by advancing the waste from a single mocaf processing flow used in a small-scale industry using cassava var. Gajah to a new double processing flow called MocafTap (mocaf tapioca). Mocaf and starch yields were 18.15% and 4.20%, respectively. The starch yield is insignificantly different (p &gt; 0.05) from the starch processed from fermented cassava. The starch meets the National Indonesian Standard for water content and carbohydrates but not ash and fibre content, which are significantly higher (p &lt; 0.05). The physical characteristics of starch are insignificantly different (p &gt; 0.05) from the starch of fermented cassava, i.e., bulk density 0.49 g/mL, wettability 10.39 second, water absorption capacity 0.87 g/g, oil absorption capacity 2.82 g/g, swelling power 23.41 g/g, solubility 23.33% db, and gelatinisation temperature 72.10 C. The cassava var. Gajah is unsuitable for mocaf production due to its low yield; however, considering the large yield (120 tonnes/ha) and the possibility of introducing a new processing line (MocafTap), the cassava var. Gajah still has potential as a candidate for mocaf production.

Microbiological and nutritional quality of banku a fermented maize and cassava-based food consumed in West Africa

Banku is a food made of fermented maize flour and fermented cassava dough. It is produced and consumed by the Togolese, Nigerian and Ghanaian peoples living in Côte d’Ivoire. Not only is this food less known by the original inhabitants of the Côte d’Ivoire but the nutritional and sanitary quality of this food is not defined. However, its preparation remains empirical and is done in unhygienic conditions. Thus, objective of this study is to promote banku through its nutritional and sanitary characteristics in order to ensure consumer safety. Two localities (Grand-Bassam and Gonzagueville) of Côte d’Ivoire where there is a strong foreign community were chosen to take the various samples. The analyses were carried out by biochemical and microbial properties during the production of banku. The results showed that the fermented maize flour had the highest titratable acidity with a value of 0.31 ± 0.01%. The phytate content was lower in the mixture of fermented maize flour and cassava dough with a value of 8.81 ± 0.57 mg/100 g DM. After cooking, the mesophilic aerobic germs load in the banku indicated (5.6 ± 0.4) × 103 CFU/g which is below the standard prescribed by CODINORM. The promotion of banku in Côte d’Ivoire would contribute to food self-sufficiency and growth of the country’s economy. The nutritional and microbiological properties are in accordance with the CODINORM (2001) standard. Banku can be safely consumed in Côte d’Ivoire and worldwide.

Assessment of the glycemic index in a white bread enriched with fermented cassava dough using Lactobacillus plantarum in apparently healthy volunteers

Assessment of the glycemic index in a white bread enriched with fermented cassava dough using Lactobacillus plantarum in apparently healthy volunteers

Nutritional and Molecular Studies of Alkaliphilic Tolerant Potential Amylase Producing Lactic Acid Bacteria Isolated from Indigenous Foods and Dumpsites

Alkaliphilic organisms are important in industries but most of these organisms are obtained from Bacillus species and the like that require special scrutiny before use in fermentation of food related products. Lactic acid bacteria are generally regarded as safe (GRAS) and are therefore readily applied in industrial fermentation with confidence. Due to high demand for the products of alkaliphilic organisms and industrial acceptability of lactic acid bacteria, there is a need to source for GRAS microorganisms that can withstand pH ranges. The aim of this study was to isolate alkaliphilic tolerant lactic acid bacteria from fermented cassava mash, `ogi` and dump site samples with a view to determining their nutritional requirement as well as molecular identity. Lactic acid bacteria were isolated from the samples using standard methods. The isolates were subsequently characterized morphologically, biochemically and molecularly. Effects of different carbon, nitrogen sources, initial temperature and pH as well as metal ions (Na+, Ca2+, Mg2+, Zn2+ and Cu2+) on the growth of the isolates were examined. Data obtained were analyzed using one-way analysis of variance (ANOVA). Results obtained indicate that extracted DNA sequence of A3, A7, A8 and A10 were related to those of Lactobacillus brevis FJ476121.1, Pediococcus acidilactici CP096031.1, Pediococcus pentasaceus AB362605.1 and Pediococcus acidilactici CP053421.1 respectively with the sequences within the GenBank. 1% fructose elicited growth for all the bacteria detected except Lactobacillus brevis and ammonium nitrate was most preferred by all the bacteria detected apart from Pediococcus pentasaceus strain. Lactobacillus brevis FJ476121.1 and Pediococcus acidilactici CP053421.1 were the most alkaliphilic tolerant bacteria detected with OD of 0.285±0.04 and 0.198±0.04 respectively. Different metal ions significantly influenced the growth of isolates in this study. The results in this study indicate potential applicability of the detected bacteria for industrial processes.

Effect of fermented Cassava sievate and tiger nut shaft on growth performance, blood profile and immunological parameters in male rabbits.

This study examined the effects of using mushroom mycelium to ferment tigernut and cassava pulp on the growth performance, haematology and immunology of rabbits. Seventy-five New Zealand Bulk grower rabbits were randomly distributed to four treatment groups and a control group in a completely randomized approach. The treatment groups were fed with formulated experimental diets containing one of fermented tigernut drink by-product (FT), fermented cassava sievate (FC), unfermented tigernut drink by-product (UT), or unfermented cassava sievate (UC). The control group was fed a basal diet with no additives. The proximate composition of the fermented feed was analyzed. The weight gain of the animals was, 834.5, 633, 790, 510, and 706g for control, FT, FC, UT, and UC respectively. The packed cell volume (PCV) for animals in the control group, FT, and FC are 34.33, 37.26, and 32.29% respectively. The red blood cell (RBC) of the FT was favourably improved (5.53 × 1012/L) compared to those of UT (2.28 × 1012/L), while there was a reduction in the red blood cell count of FC group (1.02 × 1012/L). Conclusively, the inclusion of fermented tiger nut drink by-product in rabbit feed improved the PCV and RBC of the rabbits' understudy but did not affect their growth performance.

Enhancing the nutritional quality of fufu with a starter culture

This study investigates the nutritional enrichment of fufu, a staple African food, by controlling the fermentation of cassava root tuber using a starter culture. Lactic acid bacteria (LAB) were isolated from fermented cassava and analyzed for their technological properties. The physicochemical parameters, proximate and antinutrient content of the fufu samples were determined by standard analytical methods. Twelve LAB were identified as Lactobacilli plantarum (42%), L. acidophilus (25%), L. fermentum (17%), L. brevis (8%), and L. mesenteroides (8%). The LAB isolates produced lactic acid, diacetyl, and hydrogen peroxide ranging from 1.90-2.90, 1.30-2.10, and 1.10 -2.90 mg/mL respectively. Lactobacillus plantarum (FF8) was selected as a starter culture due to its exceptional ability to produce antimicrobial substances, leading to higher yields of lactic acid, diacetyl, and hydrogen peroxide, reducing the fermenting medium's pH. The pH changes in starter-induced fermented fufu (SIFF) and spontaneous fermented fufu (SFF) samples from 0 to 96 hours were 7.10 - 2.60 and 7.10 - 3.30, respectively, while the Total Titratable Acidity (TTA) increased from 0.71-1.79 and 0.28-0.51, respectively. Starter-induced fermented fufu (SIFF) has higher protein, fat, sodium, potassium, iron, zinc, phosphorus, and Vit. C, B1, and A content of 2.93, 0.23 (%) 596.4, 270.9, 8.93, 1.67, 296.67, 5.28, 0.24, and 0.31 (mg/100g) respectively, compared to spontaneous fermented fufu and a significant decrease in antinutrient content, such as cyanide, saponin, and phytates of 0.05, 0.16, and 0.06 (mg/100g), respectively. The study found that L. plantarum FF8 used as a starter culture, improves the nutritional value of fufu and reduces anti-nutrients, suggesting potential health benefits for consumers.

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Locally processed cassava is a desirable staple food in Cameroon; however, microbiological hazards during processing, handling and/or consumption have been significantly ignored. This study investigated the microbiological quality of five fermented cassava products locally called Kum-kum, Garri, Water-fufu, Bobolo and Mintoumba, which are widely consumed and sold in local markets across Yaounde. A total of 200 samples (n=40 per food product) were analysed using microbial culture techniques. In addition, three parameters, moisture content, water activity, and pH were measured as indicators of each product shelf-life. The results showed that all food types were slightly acidic, ranging between 4.1 (Water-fufu) and 6.3 (Garri). Moisture and water activity were highest in Water-fufu (58.52% and 0.94) and lowest in Kum-kum (3.35% and 0.51) respectively. The presence of E. coli and coliforms (5.61log10 CFU/g to 8.67log10 CFU/g) indicated potential faecal contamination and improper product storage. Specifically, the mean total viable bacteria, yeast and mould count indicated unsatisfactory levels for human consumption and ranged from 5.33log10 CFU/g (Mintoumba) to 7.22log10 CFU/g (Water-fufu), and 4.23log10 CFU/g (Garri) to 6.59log10 CFU/g (Kum-kum) respectively. In terms of foodborne pathogens, all cassava products contained at least one pathogen of public health significance. Water-fufu significantly contained Bacillus cereus (33%), Vibrio cholerae (28%), Salmonella spp. (23%) and Campylobacter spp. (13%), and Staphylococci and Listeria monocytogenes were most prevalent in Kum-kum at 21% and 13% respectively. The results showed the short shelf-life characteristics of fermented cassava products consumed in Cameroon, and importantly, indicated a significant route of human exposure to enteric pathogens.

Impact of solid state fermented cassava stump and leaves on the production and egg quality of laying chickens

A 12-week experiment was conducted to assess the effects of replacing maize with graded levels of enhanced cassava stump (ECS) on the egg productivity and quality of chickens. Cassava leaves and stumps were fermented with the aid of Aspergillus niger (ATCC 16404) in solid state at room temperature (28.5 o C) for 96 and 192 hours, respectively. Thereafter the fermented cassava stump was fortified with 5% fermented cassava leaves to make ECS. Four layer diets were formulated by replacing maize with ECS at 0, 20, 40 and 60% levels. The result showed that the proximate values of the cassava stump were enhanced by fermentation with 195.63, 59.17 and 118.33% increment in crude protein, ether extract and ash respectively. The egg production and quality were influenced (P &lt; 0.05) by the replacement of maize by the ECS. The highest (P&lt;0.05) aggregate egg production were obtained in the control diet (Diet 1) and Diet 2 (20% ECS), while the hen-day egg production, egg weight, mass and feed conversion ratio were similar (P &gt; 0.05) in the control group and diet that contained 40% ECS. The cost of feed decreased as the ECS increased in the diets. The eggshell index improved as ECS level increased in the diets, while the highest Haugh unit (HU) was observed in the diet containing 60% ECS. It was concluded that though the replacement of maize up to 60% by ECS gave better egg quality and economic benefit but for optimum performance, 40% ECS is recommended. Une expérience de 12 semaines a été menée pour évaluer les effets du remplacement du maïs par des niveaux progressifs de souche de manioc améliorée (SMA) sur la productivité des œufs et la qualité des poulets. Les feuilles et les souches de manioc ont été fermentées à l'aide d'Aspergillus niger (ATCC 16404) à l'état solide à température ambiante (28,5°C) pendant 96 et 192 heures, respectivement. Par la suite, la souche de manioc fermentée a été enrichie avec 5 % de feuilles de manioc fermentées pour fabriquer de le SMA. Des régimes pour quatre pondeuses ont été formulés en remplaçant le maïs par de le SMA à des niveaux de 0, 20, 40 et 60 %. Le résultat a montré que les valeurs immédiates de la souche de manioc ont été améliorées par la fermentation avec une augmentation de 195,63, 59,17 et 118,33 % respectivement en protéines brutes, en extrait d'éther et en cendres. La production et la qualité des œufs ont été influencées (P &lt; 0,05) par le remplacement du maïs par le SMA. La production globale d'œufs la plus élevée (P &lt;0,05) a été obtenue dans le régime témoin (régime 1) et le régime 2 (20% SMA), tandis que la production quotidienne d'œufs de poule, le poids des œufs, la masse et le taux de conversion alimentaire étaient similaires (P &gt; 0,05) dans le groupe témoin et le régime contenant 40 % de SMA. Le coût de l'alimentation diminuait à mesure que le SMA augmentait dans les régimes. L'indice de coquille d'œuf s'est amélioré à mesure que le niveau de SMA augmentait dans les régimes, tandis que l'unité de Haugh (HU) la plus élevée a été observée dans le régime contenant 60 % de SMA. Il a été conclu que même si le remplacement du maïs jusqu'à 60 % par l'ECS donnait une meilleure qualité des œufs et un meilleur bénéfice économique, mais pour des performances optimales, 40 % de SMAsont recommandés.

Responses of Lactiplantibacillus plantarum and Candida glabrata Isolated from Retted Cassava to Acid Stress and Their Influence on Substrate Fermentation for Gari Production

Aim: Fermentation subject microbial cells to stress, such as, acid stress which can lead to inactivation of cells and consequently death. Microbial cells have developed mechanisms of adapting to these stress conditions. In this study therefore, the physiological and proteomic responses of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 to acid stress and their influence on substrate fermentation for Gari production has been investigated.&#x0D; Methodology: Using the turbidimetry method and SDS-PAGE; LC-MS/MS, the physiological and proteomic responses of the LAB and yeast to acid stress were assessed. Analysis of the physiocochemical and organoleptic properties of the fermented cassava using the LAB and yeast alone and in combination was conducted by means of standard methods.&#x0D; Results: Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 had growth at pH 1, 2 and pH 3 respectively with an increased protein intensity of Type I glyceraldehyde-3-phosphate dehydrogenase and enolase 2 respectively. The lowest cyanide content (6.49d), highest protein content (0.94c) and improved organoleptic acceptability (7.92a) was observed in Gari produced with the combination of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 as starters with significant differences in Gari produced with single starters of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 and control.&#x0D; Conclusion: Increased protein intensity during acid stress conditions enhanced the survival of Lactiplantibacillus plantarumLC03 and Candida glabrataYC02 (starters), thereby, improving the quality (improved sensory properties, nutritional and reduced anti-nutrient contents) of Gari produced.