Effects Of Solid State Fermentation By Aspergillus niger and Rhizopus spp. On The Nutritional Value Of Cassava Peels
Keywords: Solid state fermentation, Nutritional value, Cassava peels
Abstractfermentation and incubated for O (control), 4,8 and 10 days to evaluate the changes in crude protein (CP), crude fibre (CF), neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemicellulose (HEMI). Ten days after
inoculation of Cassava peel meal (CPM) with Aspergillus niger, the crude protein increased from 3.50% to 7.0% and to 5.25% on inoculation with Rhizopus spp. As the % CP increased, % dry matter (DM), CF, NDF, ADF and HEMI decreased. There were significant (P<0.05) difference in the percentage change in CP, degradation of CF, NDF, ADF and hemicellulose.
The days, treatment and the interaction of treatments and days had significant (P<0.05) effect on the composition and % changes in CP and degradation of CF, NDF, ADF and HEMI while the two treatments and replicates had no significant (p>0.05) effect on these parameters. The pH value also decreased with increase in the fermentation period. The CF must have been degraded into simple sugar monomers by enzymes secreted by the fungi and these simple sugars may have been utilized to build mycelia protein in the substrate. Solid state fermentation of cassava peel improved its nutritional value as feedstock to livestock at a reduced cost and minimized it disposal problem
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