Abstract
Solid state fermentation of cassava peel with emphasis on protein enrichment using Trichoderma viride was evaluated. The effect of five variables: moisture content, pH, particle size (p), nitrogen source and incubation temperature; on the true protein and total sugars of cassava peel was investigated. The optimum fermentation period was established to be 8 days. Total sugars were 5-fold higher at pH 6 relative to pH 4 and 7-fold higher when cassava peels were fermented at 30oC relative to 25oC as well as using ammonium sulfate as the nitrogen source relative to urea or a combination of both. Total sugars ranged between 123.21mg/g at 50% initial moisture content to 374mg/g at 60% and from 190.59mg/g with particle size range of 2.00>p>1.41mm to 310.10mg/g with 4.00>p>3.35mm.True protein ranged from 229.70 mg/g at pH 4 to 284.05 mg/g at pH 6; from 200.87 mg/g with urea as nitrogen source and to 254.50mg/g with ammonium sulfate; from 213.82mg/g at 50% initial moisture content to 254.50mg/g at 60% moisture content, from 205.75mg/g in cassava peel with 5.6>p> 4.75mm to 268.30 in cassava peel with particle size 4.00>p>3.35mm, from 207.57mg/g at 25oC to 254.50mg/g at 30oC Cassava peel with particle size 4.00>p>3.35 mm and initial moisture content of 60% at pH 6.0, 30oC incubation temperature with ammonium sulfate (10g N / kg substrate) was most suitable for protein enrichment with Trichoderma viride. Crude protein increased from 4.21 % in unfermented cassava peel samples to 10.43 % in fermented samples.
Ezekiel, O & Aworh, O (2021). Solid State Fermentation of Cassava Peel with Trichoderma viride (ATCC 36316) for Protein Enrichment. Afribary. Retrieved from https://afribary.com/works/solid-state-fermentation-of-cassava-peel-with-trichoderma-viride-atcc-36316-for-protein-enrichment
Ezekiel, Olufunke and Ogugua Aworh "Solid State Fermentation of Cassava Peel with Trichoderma viride (ATCC 36316) for Protein Enrichment" Afribary. Afribary, 24 Mar. 2021, https://afribary.com/works/solid-state-fermentation-of-cassava-peel-with-trichoderma-viride-atcc-36316-for-protein-enrichment. Accessed 27 Nov. 2024.
Ezekiel, Olufunke, Ogugua Aworh . "Solid State Fermentation of Cassava Peel with Trichoderma viride (ATCC 36316) for Protein Enrichment". Afribary, Afribary, 24 Mar. 2021. Web. 27 Nov. 2024. < https://afribary.com/works/solid-state-fermentation-of-cassava-peel-with-trichoderma-viride-atcc-36316-for-protein-enrichment >.
Ezekiel, Olufunke and Aworh, Ogugua . "Solid State Fermentation of Cassava Peel with Trichoderma viride (ATCC 36316) for Protein Enrichment" Afribary (2021). Accessed November 27, 2024. https://afribary.com/works/solid-state-fermentation-of-cassava-peel-with-trichoderma-viride-atcc-36316-for-protein-enrichment