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.