Cyanide Detoxifition in Cassava by-products by Fungal Solid State Fermentation.

  • Eustace A. Iyayi Department of Animal Science,University of Ibadan, Ibadan, NIGERIA.
  • Dorothy M. Losel Department of Animal and plant sciences, The University of Sheffield, S10 2TN, Sheffield, UK.

Abstract



This study investigated microbial detoxification of cyanide in cassava peels and leaves in solid state fermentation. Three microorganisms, Mucor Strictus, Rhizomucor miehei and Saccharomyces cerevisiae were used to inoculate the cassava by-products. The levels of cyanide in the substrates after 4, 8 and 12 days on inoculation with R. miehei were estimated. Cyanide levels in the substrates 7, 14, and 21 days after inoculation with M. strictus and S. cerevisiae were also estimated.

The three microorganisms caused a significant (P>0.05) reduction in the cyanide of the leaves and peels. M. strictus and R. miehei caused a 66.67% and 77.13% reduction in cyanide level in leaves respectively. Cyanide in the peels was reduced by 49.52%, 80.68% and 76.69% on inoculation with M. strictus, R. miehei and S. cerevisiae respectively. These changes indicated that R. miehei had the best potential in reducing cyanide of cassava by-products among the three microorganisms used for the study. Factors such as changes in texture in the plant tissue, increase _-glucosidase activity and utilization of the cyanogenic glucosides and their products of fermentation breakdown by the microorganisms possibly explain the observed reduction in cyanide levels by the microorganisms.

Three microorganisms used for the study. Factors such as changes in texture in the plant tissue, increase _-glucosidase activity and utilization of the cyanogenic glucosides and their products of fetrmentation breakdown by the microorganisms possibly explain the observed reduction in cyanide levels by the microorganisms.

The Journal of Food Technology in Africa Volume 5 Number 2 (April - June 2000), pp. 48-51
Published
2004-06-22
Section
Articles

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eISSN: 1028-6098