Biochemical changes in cassava products (flour &amp; gari) subjected to Saccharomyces cerevisae solid media fermentation

Oboh, Ganiyu; Akindahunsi, A. A.

doi:10.1016/s0308-8146(03)00016-5

Cited by 129 publications

(102 citation statements)

References 6 publications

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“…Optimum protein content (22% dry basis), which is 3.5-fold of the original protein content, reached at 48 h of incubation when 0.25% (NH 4 ) 2 SO 4 was added to the medium. This high protein content could be attributed to the ability of the S. cerevisiae to secrete some extracellular enzymes such as amylases, linamarase and cellulase into the cassava mash during their metabolic activities, which would lead to yeast growth (Oboh & Akindahunsi, 2003). The protein content of the product (Table 1) was similar to the products fermented with S. cerevisiae and Lactobacillus spp.…”

Section: Resultsmentioning

confidence: 86%

“…These levels were considered safe for animal feeding. Oboh et al (2002) and Oboh & Akindahunsi (2003) found that cyanide concentration in the cassava peels fermented with waste-water from fermented cassava pulp was low, when compared with the normal cyanide content of cassava products in Nigeria [19.0 mg kg -1 (gari), 25 mg kg -1 (fufu)], and with that of the cyanide content of some micro-fungi fermented cassava products (9.1-17.2 mg kg -1 ). This suggest that baker's yeast is capable of utilizing cyanogenic glycosides and the breakdown products, thus explaining why it is one of the natural flora involved Cassava fermentation with S. cerevisiae resulted in a higher lysine content than those in unfermented cassava (Table 2).…”

Section: Resultsmentioning

confidence: 99%

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Enriching nutritive value of cassava root by yeast fermentation

Boonnop

Wanapat

Nontaso

et al. 2009

Sci. agric. (Piracicaba, Braz.)

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Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p < 0.01) in protein (30.4% in CC and 13.5% in fermented cassava root -FCR) and fat contents (5.8% in CC and 3.0% in FCR). S. cerevisiae fermented cassava products had very low hydrocyanic acid (HCN) contents (CC, 0.5 mg kg -1 and FCR, 47.3 mg kg -1 ). There was a remarkable increase in lysine content in the fermented cassava chip (FCC). The best acceptability and organoleptic attributes (color, texture and aroma) of enriched cassava chip were achieved after 132h of bioprocessing. The results of this study suggest that FCC can be nutritionally improved with S. cerevisiae for animal feeding. Key words: Saccharomyces cerevisiae, fermentation, cassava chip, fresh cassava root pulp, protein, animal feed ENRIQUECIMENTO DO VALOR NUTRITIVO DA MANDIOCA POR FERMENTAÇÃO COM LEVEDURASRESUMO: A mandioca (Manihot esculenta) é extensivamente cultivada nas regiões tropical e subtropical devido à sua habilidade de crescer em diveresas condições de clima e manejo. Experimentos foram efetuados para estudar o aumento do valor nutritivo de subprodutos derivados de raízes de mandioca (polpa fresca e raspas) por processos de fermentação. Amostras de raspas (RM) e de polpa fresca (PF) foram fermentadas por Saccharomyces cerevisiae, em condições de meio sólido-líquido durante 132 horas e secas a 30ºC. Foram avaliados a composição aproximada, composição mineral, aminoácidos essenciais e conteúdo de antinutrientes dos produtos obtidos. Houve aumentos (p < 0.01) em proteínas (30,4% em RM e 13,5% in PF) e conteúdo de gorduras (5,8% em RM e 3,0% in PF). Os subprodutos de mandioca fermentados por S. cerevisiae apresentaram baixos conteúdos de ácido hidrocianídrico (RM, 0,5 mg kg -1 e PF 47,3 mg kg -1 ). Houve aumento considerável de lisina nas raspas fermentadas (RMF). Valores aceitáveis de cor, textura e aroma das raspas de mandioca enriquecidas formam obtidos após 132 de bioprocessamento. Sugere-se que a RMF pode ser nutricionalmente melhorada para alimentação animal pelo uso de S. cerevisiae. Palavras chave: Saccharomyces cerevisiae, fermentação, raspas de mandioca, polpa fresca de mandioca, proteína, nutrição animal.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Enriching nutritive value of cassava root by yeast fermentation

Boonnop

Wanapat

Nontaso

et al. 2009

Sci. agric. (Piracicaba, Braz.)

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“…The protein contents of flours were statistically different. Although the significant difference between protein contents, all of them were lower than 10.9% recorded by Oboh and Akindahunsi (2003) in cassava flour subjected to Saccharomyces cerevisae solid media fermentation. As shown in cassava roots, all the values of lipid content of fermented flours were also low.…”

Section: Discussionmentioning

confidence: 59%

Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

Koko¹,

Kouame²,

Assidjo³

et al. 2015

Int. J. Bio. Chem. Sci

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Freshly harvested cassava roots from yace cultivar were collected in five regions of Ivory Coast and characterized. These roots were processed into fermented flour. The physicochemical characteristics of flours were evaluated following standard methods and, the ability to be valorised in placali preparation and breadmaking were assessed by sensory analysis of products obtained. Both roots and fermented flours were energizing foods. Moisture (6.09-10.49%), protein (1.12-1.57%), ash (0.87-1.39%), fat (0.20-0.51%), total sugars (1.43-1.80%) and cyanide contents (3.33-10.00 mg HCN/kg) of fermented flours were low, while starch (72.79-84.23%), total carbohydrate (93.67-96.45%) and energy (384.53-393.50 kcal/100 g) contents were high. Minerals like phosphorus (78.00-133.33 mg/100 g), calcium (52.66-142.92 mg/100 g), magnesium (27.77-69.26 mg/100 g), iron (2.5-8.20 mg/100 g) and zinc (1.56-6.98 mg/100 g) were available. The sensory evaluation test indicated a significant difference (p<0.05) between the placali samples in terms of visual appearance, odour, taste, texture and overall appreciation. It is a clear indication that reconstitution proportion (flour to water ratio) affects all the hedonic appreciations assessed. Placali prepared from fermented cassava flour were appreciated when reconstitution proportion was within 1:3.5 and 1:3. Composite breads of 85% wheat and 15% cassava fermented flour were accepted by a sensory evaluation panellist. Fermented flour has been successfully used in breadmaking and placali preparation. It is a means of diversifying cassava utilization form.

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“…Cyanogenic compounds comprised of free HCN, cyanogenic glycosides, and aceton cyanohydrin. Varieties containing high amounts of cyanogenic glucosides (linamarin and lotaustralin) can be hydrolyzed to HCN by indigenous enzymes (linamarase), when plant tissue is damaged during harvesting, processing or other mechanical processes (Oboh and Akindahunsi, 2003). Cyanogenic glycosides can be defined as α-hydroxynitrile glycosides and are included into plant secondary metabolites.…”

Section: Resultsmentioning

confidence: 99%

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

Harijono

Pulungan

Muchlisyiyah

et al. 2017

RJLS

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Cassava (Manihot esculenta Cranzt) is easily cultivated and an important source of carbohydrates. Currently, only a certain type of low cyanide cassava has been utilized for food product and intermediate product as flour. Processing of high cyanide cassava through submerged and solid-state fermentation simultaneously into mocap (modified cassava product) flour has successfully lowered the cyanide into a safe level for consumption. The application of mocap flour for biscuit is important to know the characteristic changes that occur due to substitution of mocap flour. Variations of wheat flour: mocap flour of 40:60, 30:70, 20:80, 10:90, and 0:100 were used in the preparation of biscuits. The resulting biscuits were analyzed for their chemical characteristics including moisture, protein, fat, starch, amylose, crude fiber, reducing sugars, and cyanide compounds. The cyanide compounds comprised of total cyanide, HCN, and cyanogenic glycosides.Substitution of wheat flour by mocap flour in biscuit making produced the changes of biscuit characteristics. Protein, moisture, starch, amylose, fat, and reducing sugar content was decreased by increasing substitution of mocap flour. Meanwhile, crude fiber and cyanogenic compounds increased by increasing mocap flour substitution. All biscuits with variation of mocap flour substitution were safe to consume because of low level of cyanides.

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Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisae solid media fermentation

Cited by 129 publications

References 6 publications

Enriching nutritive value of cassava root by yeast fermentation

Enriching nutritive value of cassava root by yeast fermentation

Characterization and utilization of fermented cassava flour in breadmaking and placali preparation

Chemical Characteristics of Biscuit Substituted by Modified Cassava Product (Mocap) Flour from High Cyanide Variety of Cassava

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