Cassava peel was readily degraded and utilized by a strain ofRhizopus growing in a solid-state fermentation. Growth was maximal at 45°C and was proportional to the degree of hydrolysis of the peel. The yield of biomass, as weight of dry mycellum from the reducing sugars of the peel, was 51%. After 72 h fermentation, the peel contained 76% moisture, 6% cellulose, 7% hemicellulose and 0.4% ash and the protein content had increased from 5.6% to 16%. These results suggest a possible economic value of cassava peel in the production of fungal biomass and feedstock.
The effect of soaking in tap water, 1% potash, and 4% sodium chloride for different periods on the cooking time of African Yam Bean was studied. The results showed that 12 hr soaking was adequate for the beans to reach maximum hydration, and that pretreatment of the beans before cooking appreciably influenced the overall cooking time. Cooking after pretreatment for 12 hr in 1% potash or in 4% sodium chloride reduced the normal cooking time by 50%.
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