Factors in the protein enrichment of cassava by solid state fermentation

✍ Scribed by Athapol Noomhorm; S Ilangantileke; M B Bautista

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 633 KB
• Volume: 58
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740580119

✦ Synopsis

Abstract

The enrichment of cassava protein content using solid substrate fermentation was studied on both laboratory and on‐farm scales using Aspergillus niger as a starter. The effects of cassava particle size and of various nitrogen source ratios and mixing methods were investigated. Ammonium sulphate and urea as sources at respective levels of addition (g N kg^−1^ substrate) of 10:10, 20:10 and 20:20 were used in combination with cassava alone and cassava mixed with rice bran and soya bean each having mixing levels of 50, 100 and 150 g kg^−1^. The mixture was fermented for 84 h at 35°C and 90–95% RH on the laboratory scale and 29–31°C and 95–99% RH at the on‐farm scale. The results indicated that cube sizes ranging from 0.3 to 0.5 cm^3^ gave good mycelial growth. Pure cassava alone at the 10:10 nitrogen addition level produced the highest protein yield of about 145 g kg^−1^. The on‐farm technique yielded higher protein enrichment compared with laboratory experiments. Cassava alone yielded 230 g kg^−1^ protein while cassava with rice bran and cassava with soya bean each produced 210 g kg^−1^ protein.