The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz)
ABSTRACT
Fermentation
of cassava (Manihot esculenta Crantz) mash with some microbial cultures WSS
carried out to determine tne effects of two fungal cultures on the protein and
HON contents after fermentation. Yeast (Sacchafomyces cerevisise) culture,
Rhizpus spp suspersion, and Rhizopus spp suspension with a nutritive solution
composed of 5g citric Cdr0.5g mmonium phosphate, and 1.75g magnesium sulphate
for the fungus were used as the microbial cultures. Chemical analysis of the
control and treated samples were carried out. Protein content in the control
sample had a value of 3.72% and HON content o 0.4 mg/kg. The yeast-treated
sample had a value of 5.03% which was the lowest for protein and a value of
0.85mg/kg which was highest for HON. The sample treated with Rhizopus spp suspension
haca protein content of 5.47% and HON conter. of 0.51mg/kg. The HCN content was
lowest here. The sample treated with Rhizopus spp suspension and the nutritlyc
solution had a protein content of 6.57% and HON content of 0.56 mg/kg. The
protein content was highest here.
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OGUNJIMI, T (2021). The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz). Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/the-effect-of-fungal-fermentation-on-protein-level-of-cassava-manihot-esculenta-crantz-7-2
TUNJI, OGUNJIMI. "The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/the-effect-of-fungal-fermentation-on-protein-level-of-cassava-manihot-esculenta-crantz-7-2. Accessed 20 May. 2024.
TUNJI, OGUNJIMI. "The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/the-effect-of-fungal-fermentation-on-protein-level-of-cassava-manihot-esculenta-crantz-7-2 >.
TUNJI, OGUNJIMI. "The Effect Of Fungal Fermentation On Protein Level Of Cassava (Manihot Esculenta Crantz)" Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/the-effect-of-fungal-fermentation-on-protein-level-of-cassava-manihot-esculenta-crantz-7-2