2009
DOI: 10.1590/s0103-90162009000500007
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Enriching nutritive value of cassava root by yeast fermentation

Abstract: 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 … Show more

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Cited by 61 publications
(57 citation statements)
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“…Other factors to consider are the different levels of cyanogenic glycosides and proteins in different parts of the cassava plants, which may have affected establishment of yeast in the solution. These compounds affect the growth of yeast in fermenting broth depending on whether they are metabolized by yeast or not, which directly affects growth and metabolism of yeast (Boonnop et al 2009;Klinke et al 2004). In particular, lignocellulosic materials in hydrolyzed leaves, stems, and peels may result in production of small molecular weight compounds such as furan derivatives, phenolic compounds, and amine-based compounds such as vanillin, all inhibiting fermentation (Endo et al 2008).…”
Section: Discussionmentioning
confidence: 99%
“…Other factors to consider are the different levels of cyanogenic glycosides and proteins in different parts of the cassava plants, which may have affected establishment of yeast in the solution. These compounds affect the growth of yeast in fermenting broth depending on whether they are metabolized by yeast or not, which directly affects growth and metabolism of yeast (Boonnop et al 2009;Klinke et al 2004). In particular, lignocellulosic materials in hydrolyzed leaves, stems, and peels may result in production of small molecular weight compounds such as furan derivatives, phenolic compounds, and amine-based compounds such as vanillin, all inhibiting fermentation (Endo et al 2008).…”
Section: Discussionmentioning
confidence: 99%
“…Zvauya and Muzondo [81] concluded that there was a marked improvement in protein level following microbial fermentation of cassava with A. oryzae. There was a 13.5% increase in protein and a marked reduction in HCN after cassava root pulp was fermented by S. cerevisiae in solid-liquid media fermentation conditions during 132 h and dried at 30°C [71].…”
Section: Modern Processing Methodsmentioning
confidence: 99%
“…Cassava chip is an energy source with low crude protein, which when fermented with yeast could increase from 1-3% to 30.4% crude protein [71]. To obtain cassava products with high protein content and a relatively balanced amino acid profile for use in poultry feeding, cassava …”
Section: Microbial Processing Of Cassava For Poultry Feedingmentioning
confidence: 99%
“…Recently, Oboh and Akindahinsi (2003) (reported that S. cerevisae could also be used for enriching cassava products. Boonnop et al (2009) demonstrated that supplementation of cassava chip with Baker's yeast (S. cerevisae) could increase crude protein from 2% to 32.4%. Moreover, Brewer's yeast (S. cerevisae) is by-product that can be produced in association with the production of beer, one of interesting microorganism used for enrichment of animal feed.…”
Section: Introductionmentioning
confidence: 99%