Analysis of Starch Content of Cassava Waste (Peels) during Solid State Fermentation of Untreated and Treated Sample
South Asian Journal of Parasitology,
Page 110-122
Abstract
Casava (Manihot esculenta) is one of the most important crop source of carbohydrate and its production is vital to the economy of Nigeria as a country. Nigeria is the world’s largest producer of the commodity. This research work was done to determine the utilization of casava waste (peel) by fungi to produce reducing sugar (fructose).The bioconversion potentials and growth of fungi on varieties of casava waste (peels) during solid state fermentation were assessed. The myco-utilization of casava wastes were carried out by evaluating treated casava waste and untreated casava waste in solid state fermentation with mixed culture of Aspergillus niger and Aspergillus flavus, single culture of Aspergillus niger and Aspergillus flavus. The results revealed that the interaction between the mixed culture and Aspergillus niger and Aspergillus flavus and cassava variety TMS/98/0581 of treated cassava waste yielded better performance in protein enhancement and reducing sugar production than the single culture and other cassava varieties. Starch content (%) of Cassava waste during solid state fermentation of Treated Sample showed that the mixed culture of Aspergillus niger and Aspergillus flavus has the highest starch saccharification, 87.0%, 80.7% and 81.0% for casava waste TMS/98/0581, TME/98/419 and TME/98/30572 respectively having single culture of Aspergillus niger as the lowest starch saccharification, 80.3%, 74.6% and 75.1% for cassava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively. Also, starch content (%) of mixed cassava waste (peels) during Solid State fermentation of Untreated Sample showed that the mixed culture of Aspergillus niger and Aspergillus flavus has the highest starch saccharification, 77.5%, 76.3% and 76.1% for casava waste TMS/98/0581, TME/98/419 and TMS/98/30572 respectively having single culture of Aspergillusniger, 71.5% and 72.0% for cassava waste TME/98/419 and TMS/98/30572 respectively and single culture of Aspergillus flavus, 74.0% for cassava waste TMS/98/0581 as the lowest starch saccharification.
Keywords:
- Cassava peel
- fermentation
- fungi
- isolation
How to Cite
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