Abstract

This review is conducted with recent accessible articles to assess the role of different processing methods in improving the nutritional quality of cassava and growth response of Nile tilapia fed with processed cassava based diets. Different processing methods have an effect on the nutritional quality of cassava. Fermentation of cassava root after inoculating with yeast showed remarkable increase in protein content, lower ant nutritional factors and fiber content. Similarly, fermentation of cassava root with rumen filtrate and molasses showed better nutritional quality of cassava products. The rest types of processing, soaking, boiling, air drying and sun drying have positive role in reducing the level of toxic factors, but they do not increase the protein content of cassava meal. The inclusion of blanched cassava root and immersed cassava leafs in the diet of Nile tilapia demonstrates promising result on fish growth. The growth performance and feed intake of fish was improved when processed cassava based diet was supplied. After adequate processing of cassava products it is possible to prepare fish diet by mixing it with other feed stuffs. Further research on effects of processing methods on the nutrient content and utilization of cassava meal by Nile tilapia is highly recommended.

Keywords: Cassava; Nile Tilapia; Nutrient Content; Processing; Utilization