Author(s): Antai SP
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Abstract The effect of fermentation on the nutrient quality of cassava was investigated. Chemical analysis revealed a general increase in ash, fibre and crude protein content of the fermented cassava mash, while the carbohydrate content showed a substantial decrease. The results of the chemical analysis indicated that fermentation resulted in a slight protein enrichment of the fermentated cassava mash. When active yeast cells were inoculated into the cassava mash before fermentation, the yeast cells grew and generated additional cell mass which was reflected in a higher content of crude protein in the fermented cassava mash. Results obtained also revealed that 3.3\% concentration of yeast cell inoculum added to cassava mash before commencement of fermentation was optimum for maximal crude protein formation.
This article was published in Plant Foods Hum Nutr
and referenced in Journal of Agricultural Science and Food Research