Test for Reducing Sugar Content of Cassava Waste (Peels) during Solid State Fermentation for Treated and Untreated Sample

Nwakoby Nnamdi Enoch

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

Ejimofor Chiamaka Frances *

Department of Biological Sciences, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, Nigeria.

Oledibe Odira Johnson

Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Afam-Ezeaku Chikaodili Eziamaka

Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Mbaukwu Onyinye

Department of Botany, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Cassava, which is rich in starch in the form of carbohydrate, has multiple uses. It is consumed in many processed forms, in the industry and also as livestock feed. In Nigeria, cassava production is well-developed as an organized agricultural crop. It has well-established multiplication and processing techniques for food products and cattle feed. There are more than 40 cassava varieties in use. This work is aimed to evaluate the production of reducing sugar from different varieties of cassava waste (peels) by the fungal isolates. Reducing sugar Content of Cassava waste (Peels) during solid state fermentation for untreated samples showed that the mixed culture of Aspergillus niger and Aspergillus flavus has the highest reducing sugar content, 32, 28 and 27 for cassava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively at day 9 and single culture of Aspergillus niger having the lowest reducing sugar content, 4, 7, and 6 for cassava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively at day 9 and single culture of Aspergillus niger having the lowest reducing sugar content, 4, 7 and 6 for cassava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively at day 3. Also reducing sugar content of cassava waste (Peels) during Solid state fermentation for Treated sample showed that the mixed culture of Aspergillus niger and Aspergillus flavus has the highest reducing sugar content, 60, 54 and 50 for cassava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively at day 6 and single culture of Aspergillus niger having the lowest reducing sugar content, 18, 16 and 14 for cassava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively at day 3. Statistical analysis using paired t-test showed that there was significant difference between the mean valves obtained from treated cassava waste and untreated cassava at P < 0.05. the feasibility of bioconversion of cassava waste into value added products was demonstrated in this study.

Keywords: Cassava, reducing sugar, starch, Aspergillus niger, Aspergillus flavus


How to Cite

Enoch, N. N., Frances, E. C., Johnson, O. O., Eziamaka, A.-E. C., & Onyinye, M. (2022). Test for Reducing Sugar Content of Cassava Waste (Peels) during Solid State Fermentation for Treated and Untreated Sample. South Asian Journal of Parasitology, 5(4), 220–230. Retrieved from https://journalsajp.com/index.php/SAJP/article/view/143

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