Protein Enrichment of Cassava By-products Through Solid State Fermentation by Fungi

Iyayi, E. A.; Lösel, Dorothy M.

doi:10.4314/jfta.v6i4.19301

Cited by 38 publications

(33 citation statements)

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“…Another approach that increases the protein content and quality of ready‐to‐eat cassava products is the development of postharvest processing techniques. Crude protein of cassava root and leaf by‐products can be increased by solid‐state fermentation via Aspergillus niger (Iyayi and Losel 2001), while also decreasing cyanogen content by up to 95% (Birk and others 1996). Smith and others (1986) reported a significant increase in the protein content of cassava roots by solid‐state fermentation via Sporotrichum pulverulentum .…”

Section: Biofortification and Processing Methods To Improve The Nutrimentioning

confidence: 99%

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

Montagnac¹,

Davis²,

Tanumihardjo³

2009

Comp Rev Food Sci Food Safe

435

389

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Cassava is a drought-tolerant, staple food crop grown in tropical and subtropical areas where many people are afflicted with undernutrition, making it a potentially valuable food source for developing countries. Cassava roots are a good source of energy while the leaves provide protein, vitamins, and minerals. However, cassava roots and leaves are deficient in sulfur-containing amino acids (methionine and cysteine) and some nutrients are not optimally distributed within the plant. Cassava also contains antinutrients that can have either positive or adverse effects on health depending upon the amount ingested. Although some of these compounds act as antioxidants and anticarcinogens, they can interfere with nutrient absorption and utilization and may have toxic side effects. Efforts to add nutritional value to cassava (biofortification) by increasing the contents of protein, minerals, starch, and ␤-carotene are underway. The transfer of a 284 bp synthetic gene coding for a storage protein rich in essential amino acids and the crossbreeding of wild-type cassava varieties with Manihot dichotoma or Manihot oligantha have shown promising results regarding cassava protein content. Enhancing ADP glucose pyrophosphorylase activity in cassava roots or adding amylase to cassava gruels increases cassava energy density. Moreover, carotenoidrich yellow and orange cassava may be a foodstuff for delivering provitamin A to vitamin A-depleted populations. Researchers are currently investigating the effects of cassava processing techniques on carotenoid stability and isomerization, as well as the vitamin A value of different varieties of cassava. Biofortified cassava could alleviate some aspects of food insecurity in developing countries if widely adopted.

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Section: Biofortification and Processing Methods To Improve The Nutrimentioning

confidence: 99%

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

Montagnac¹,

Davis²,

Tanumihardjo³

2009

Comp Rev Food Sci Food Safe

435

389

View full text Add to dashboard Cite

show abstract

“…Balogolapan (1996) reported 12 days as the optimum for some cassava products. In another study, Iyayi and Losel (2000) reported between 12 to 15 days as the optimum for cassava products. However, in studies with rice straw and maize stover, all fungi significantly increased crude protein concentration after 30 days (Karunananda et al, 1992), although incubation period was fixed at 30 days for all fungi.…”

Section: Chemical Compositionmentioning

confidence: 99%

Section: Chemical Compositionmentioning

confidence: 99%

“…According to Iyayi and Losel (2000), the period between 0 and 15days represents the period when growth of the microorganisms is most vigorous. Beyond this period, the microorganisms very quickly use up the materials in the medium and growth is slowed down (Iyayi & Losel, 2000). It is also probable that the fermenting micro flora used the nutrients for metabolism or it leached into the fermentation media -a commonly observed phenomenon (Onoja, 2009).…”

Section: Chemical Compositionmentioning

confidence: 99%

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Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Ayuk¹,

Iyayi²,

Okon³

et al. 2014

JAS

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In the tropics, native pastures and crop residues constitute the major feed resources for ruminants. There are available seasonally and of low quality. They contribute to the limitation of ruminant production which is predominantly managed by small holders. Enterolobium cyclocarpum (EC) is a hardy multipurpose tree (MPT) that has potential as supplement for ruminant feeding. However, anti nutritional factors (ANFs) contained in the leaves of EC could have negative effects on its nutritive value. Fungal biodegradation by solid substrate fermentation (SSF) of four ANFs namely: tannin, saponin, phytic acid and oxalate in leaves of EC was investigated. Aspergillus niger was used to inoculate whole leave samples of the EC. The levels of ANFs in the leaf substrates were estimated after 0, 7, 14, 21 and 28 days. Inoculation of the whole leaf samples of the EC with A. niger caused reductions in the ANFs. Percentage reduction in EC was 42.7%, 28.7%, 25.5%, and 26.5% for tannins, saponins, phytic and oxalate respectively. At the same time, it significantly (p<0.05) increased crude protein levels in the leaves of EC up to day 14 beyond which there was no further significant increase. The results of ether extract, acid detergent fibre and neutral detergent fibre (NDF) showed decrease as period of fermentation increased. It could be concluded from this study that the solid state fermentation of whole leaves of E. cyclocarpum by A. niger was sufficient to degrade antinutritional factors and caused significant improvement in the substrate nutrient composition. The reduction in antinutritional factors: tannins, saponins, phytic acid and oxalate, protein enrichment and simultaneous degradation of fibrous fractions (ADF and NDF) and ether extract showed the importance of fungal fermentation in improving the nutritive value of MPTs.

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“…As cassava products are low in protein and/or deficient in amino acids [96][97][98], supplementation of amino acids, especially methionine and lysine, has been reported to be a viable method for improving the quality of diets containing cassava and its products in poultry feeding [99]. It has been reported that cyanide can be detoxified to thiocyanate by the enzyme, rhodanase, with methionine as the sulphur donor [100], which makes this amino acid a limiting factor in cassava-based diets.…”

Section: Amino Acid Supplementsmentioning

confidence: 99%

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Omede¹,

Ahiwe²,

Zhu³

et al. 2018

Cassava

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The continuous increase in cost of conventional energy sources caused by inadequate supply and stiff competition between human, animals and various industries for many decades has resulted to the need to source for suitable, readily available and cheap energy sources for poultry production globally. One such alternative is cassava. A native to South America, cassava is now found in abundance in most tropical countries. Due to lack of excellent post-harvest technologies, large quantities of cassava are wasted. An increased use of cassava in poultry feeding will go a long way to reduce this wastage and also reduce the high cost of poultry feed. However, the utilisation of cassava in poultry nutrition has been hindered by its lower nutritional value, especially protein and amino acids, presence of some ANF and dustiness when poultry feed is produced with cassava meal. Traditional processing methods have only succeeded in taking the inclusion level of cassava to 40% in some poultry diets. Researchers and poultry nutritionists have become interested in developing multi-pronged technologies and processing methods to increase cassava utilisation in poultry nutrition to reduce wastage, improve its nutritional value and maximise production. This chapter highlights the application of different technologies and the importance of biotechnology in improving the quality of cassava and increasing its utilisation for poultry feeding.

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Protein Enrichment of Cassava By-products Through Solid State Fermentation by Fungi

Cited by 38 publications

References 0 publications

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

Biodegradation of Antinutritional Factors in Whole Leaves of Enterolobium cyclocarpum by Aspergillus niger Using Solid State Fermentation

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

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