Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari)

Oboh, Ganiyu; Akindahunsi, A. A.; Oshodi, A. A.

doi:10.1006/jfca.2002.1065

Cited by 62 publications

(68 citation statements)

References 5 publications

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“…The presence of breadfruit has really reduced the cyanogenic glycosides of gari. The cyanide content of all the samples are within the same range with the data earlier reported for some cassava products of (10.5 mg/HCN/Kg [4,21,22]. Moreover, the cyanide levels are far below the detrimental level of 30 mg/kg [6].…”

Section: Titratable Acidity Of Samplessupporting

confidence: 84%

“…Another process of preparing bitter cassava roots is through cutting, soaking and boiling in water; and this is particularly effective in reducing the cyanide content in cassava roots. Hence, adequately processed cassava based products with very low cyanide contents are considered safe to use by humans and for livestock feeds [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physico-Chemical Characteristics and Storage Stability of Breadfruit and Cassava Co-Fermented into Gari Analogue

Om¹

2018

J Food Nutr Popul Health

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Section: Titratable Acidity Of Samplessupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Characteristics and Storage Stability of Breadfruit and Cassava Co-Fermented into Gari Analogue

Om¹

2018

J Food Nutr Popul Health

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“…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%

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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“…In previous studies, the fermentation of cassava with Saccharomyces cerevisiae and Aspergillus niger (A. niger) was found to increase the protein content from 44 to 109 g/kg, and 44 to 122 g/kg, respectively (Oboh et al, 2002;Oboh and Akindahunsi, 2003). Thongratok et al (2010) evaluated the optimal conditions for improving the protein content of cassava pulp and found that treating this waste product with Aspergillus oryzae (A. oryzae) and 7.5 g/kg urea for 4 days can improve the protein and amino nitrogen content from 25.9 and 8.9 g/kg (unfermented) to 174 and 151.3 g/kg, respectively.…”

Section: Introductionmentioning

confidence: 97%

An Evaluation of Cassava Pulp Feedstuff Fermented with <i>A. oryzae</i>, on Growth Performance, Nutrient Digestibility and Carcass Quality of Broilers

et al. 2014

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Cassava pulp contains a lot of starch, but low amounts of protein and high fiber content which limits its use as a feedstuff for broilers. However, fermentation of this pulp with Aspergillus oryzae (A. oryzae) to improve its protein content may increase its usefulness in broiler diets. Therefore, two experiments were conducted to evaluate the potential use of fermented cassava pulp (FCP) in broilers. In experiment 1 the effects of FCP on nutrient digestibility and retention were studied. FCP was prepared using cassava pulp fermented with A. oryzae and urea for 4 days. Forty-nine fifteen-day old male chickens were placed in individual cages and assigned randomly to one of 7 dietary treatment groups (one control and six FCP: 40, 80, 120, 160, 200 and 240 g/kg) for 10 days. The results indicate that nutrient digestibility and retention decreased with increasing levels of FCP (P＞0.05), but the decrease was not significant at dietary levels below 160 g/kg. Experiment 2 studied the effect of FCP in broiler diets on growth performance, carcass quality and blood biochemistry. Two hundred and seventy one-day old male chicks were randomly distributed to 6 dietary groups (one control and five FCP: 40, 80, 120, 160 and 200 g/kg) for 42 days. The results show that FCP could be used as an energy source with inclusion levels up to 160 g/kg in broiler diets having no effect on growth performance, carcass composition, meat color or blood biochemistry (P＞0.05). Moreover, it was found that FCP had no detrimental effects on the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) of broilers (P＞0.05). In conclusion, FCP can be used in broiler diets up to 160 g/kg without detrimental effects on nutrient digestibility and retention, growth performance, carcass quality or blood biochemistry.

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Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari)

Cited by 62 publications

References 5 publications

Physico-Chemical Characteristics and Storage Stability of Breadfruit and Cassava Co-Fermented into Gari Analogue

Physico-Chemical Characteristics and Storage Stability of Breadfruit and Cassava Co-Fermented into Gari Analogue

Enriching nutritive value of cassava root by yeast fermentation

An Evaluation of Cassava Pulp Feedstuff Fermented with <i>A. oryzae</i>, on Growth Performance, Nutrient Digestibility and Carcass Quality of Broilers

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