International Journal of Modern Science and Technology
August 2019, Vol. 4, No. 8, pp 196-203.
Effect of fermentation using Mucor strictus, Rhizomucor michei and Saccaharomyces cerevisiae on the nutritional composition and physicochemical properties of cassava by-products
Amos Stephen¹*, Inalegwu Bawa¹, Ogo Ogo², Ogli Itolo¹, Danjuma Yakubu¹
¹Department of Biochemistry, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
²Department of Biochemistry, Benue State University, Makurdi, Benue State, Nigeria.
*Corresponding author’s e-mail: email@example.com
Microbial fermentation has been reported to affect the nutritional composition of samples at different levels. The research was aimed at comparing the effect of three species of Mucor strictus, Rhizomucor michei and Saccharomyces cerevisae on the nutritional content and physico-chemical properties of cassava after solid state fermentation. The results of the study depict the following; Temperature shows a level of significance (P>0.05) with an increase from 27.12±0.25 to 30.17±1.02, 32.02±0.05 and 35.12±0.15 on the first, second, third and fourth day of fermentation respectively. There was a significant (P>0.05) difference in the Total soluble sugar and Total titrable acid. The proximate composition shows that there is a significant (P>0.05) difference before fermentation. The study revealed that there is a decrease in the percentage content of carbohydrate and moisture content during fermentation with S. cerevisiae, R. Mucor and M. strictus respectively, with a corresponding increase in the protein content of the cassava products.
Keywords: Mucor strictus; Rhizormucor michei; Saccharomyces cerevisiae; Detoxification; Cassava; Fermentation; Nutritional content; Physicochemical properties.
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