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Enriching nutritive value of cassava root by yeast fermentation Scientia Agricola
Boonnop,Krisada; Wanapat,Metha; Nontaso,Ngarmnit; Wanapat,Sadudee.
Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p < 0.01) in protein (30.4% in CC and 13.5% in fermented cassava root -FCR) and fat contents (5.8% in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Saccharomyces cerevisiae; Fermentation; Cassava chip; Fresh cassava root pulp; Protein; Animal feed.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000500007
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