Effect of Selected Azotobacter Bacterial Strains on the Enrichment of Cassava Waste during Sold State Fermentation

Belewu, M. A.; Musa, AK

doi:10.4314/tjas.v6i1.31028

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“…Fermentation of cassava and cassava peels had been reported to significantly reduce the antinutrients level [31,32]. The significant reduction observed in the cyanide content of the treated-fermented cassava peels might be due to the increase in microbial biomass with ability to degrade cyanogenic glycosides (linamarin) in the peels and secretion of extracellular enzyme (linamarase) [3,13,33]. The reduction in cyanide content of fermented cassava peels have been reported [6,34,35].…”

Section: Discussionmentioning

confidence: 99%

Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

Saanu¹,

Oladiti²

2018

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This study was design to develop starter culture from lactic acid bacteria for improved nutritive value of linamarase treated cassava peels. Isolation and identification of bacteria were carried out using standard microbiological and biochemical methods. The grated cassava peels was pre-treated by subjecting to pasteurization process. Pasteurized samples were inoculated with prepared bacterial inoculum and incubated at 37°C for 24 hours in a sealed vessel. The samples were withdrawn at interval for viable cell count. The proximate evaluation, mineral and anti-nutrient contents of the fermented and inoculated-fermented samples were determined using standard methods. From the fermented and inoculated-fermented cassava peels, the microbial loads increased from 1.5 x 106 to 26.1 x 106cfu/ml and 1.0 x 106 to 6.3 x 106cfu/ml. The protein content showed a significant increase from 5.99 to 6.15% and 6.17 to 8.03% while crude fiber decreased from 14.33 to 13.01% and 14.46 to 11.47% respectively in fermented and inoculated-fermented samples. The cyanide content of the naturally fermented cassava peels decreased from 14.07 to 3.06 mg/kg while the inoculated-fermented cassava peels with linamarase-producing isolate showed a significant decrease in the cyanide content from 1.61 to 0.02 mg/kg respectively. Improvement in the nutritional composition with reduction in the anti-nutrient content of fermented and inoculated-fermented cassava peels suggest a promising and the application of these bacteria as biological tools in the production starter for the formulation of animal feeds.

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Section: Discussionmentioning

confidence: 99%

Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

Saanu¹,

Oladiti²

2018

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Effect of Selected Azotobacter Bacterial Strains on the Enrichment of Cassava Waste during Sold State Fermentation

Cited by 1 publication

References 0 publications

Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

Starter Culture Development from Lactic Acid Bacteria for Improved Nutritive Value of Linamarase Treated Cassava Peels

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