| dc.creator | Oboh,Ganiyu | |
| dc.date | 2006-01-01 | |
| dc.date.accessioned | 2019-05-03T12:44:14Z | |
| dc.date.available | 2019-05-03T12:44:14Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000100007 | |
| dc.identifier.uri | http://revistaschilenas.uchile.cl/handle/2250/84846 | |
| dc.description | Cassava pulp was fermented with pure strains of Saccharomyces cerevisae and two bacteria namely Lactobacillus delbruckii and Lactobacillus coryneformis for 3 days. The squeezed liquid from the fermented pulp was used to ferment cassava peels for 7 days. Analysis of the dried fermented peels revealed that there was a significant (P < 0.05) increase in the protein content of the cassava peels fermented with squeezed liquid from the inoculated cassava pulp (21.5%) when compared with the unfermented cassava peel (8.2%). Moreover, the treatment equally brought about a significant (P < 0.05) decrease in the cyanide (6.2 mg/kg) and phytate content (789.7 mg/100g) when compared with the unfermented cassava peels, which had 44.6 mg/kg cyanide and 1043.6 mg/100g phytate. The fermented cassava peels could be a good protein source in livestock feeds | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Pontificia Universidad Católica de Valparaíso | |
| dc.relation | 10.4067/S0717-34582006000100007 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Electronic Journal of Biotechnology v.9 n.1 2006 | |
| dc.subject | cassava peels | |
| dc.subject | cyanide | |
| dc.subject | fermentatio | |
| dc.subject | protein | |
| dc.title | Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques | |
