Enriching nutritive value of cassava root by yeast fermentation

  • Krisada Boonnop Khon Kaen University; Faculty of Agriculture; Tropical Feed Resources Research and Development Center; Dept. of Animal Science
  • Metha Wanapat Khon Kaen University; Faculty of Agriculture; Tropical Feed Resources Research and Development Center; Dept. of Animal Science
  • Ngarmnit Nontaso Khon Kaen University; Faculty of Science; Dept. of Microbiology
  • Sadudee Wanapat Khon Kaen University; Faculty of Agriculture; Dept. of Plant Science and Natural Resources
Keywords: Saccharomyces cerevisiae, fermentation, cassava chip, fresh cassava root pulp, protein, animal feed

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 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.

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Published
2009-10-01
How to Cite
Boonnop, K., Wanapat, M., Nontaso, N., & Wanapat, S. (2009). Enriching nutritive value of cassava root by yeast fermentation . Scientia Agricola, 66(5), 629-633. https://doi.org/10.1590/S0103-90162009000500007
Section
Food Science and Technology