2009•Journal of Agriculture Forestry and the Social SciencesRequires access

Effects Of Solid State Fermentation By Aspergillus niger and Rhizopus spp. On The Nutritional Value Of Cassava Peels

KD Afolabi, EA Iyayi, AO Abu

Abstract

fermentation and incubated for O (control), 4,8 and 10 days to evaluate the changes in crude protein (CP), crude fibre (CF), neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemicellulose (HEMI). Ten days afterinoculation of Cassava peel meal (CPM) with Aspergillus niger, the crude protein increased from 3.50% to 7.0% and to 5.25% on inoculation with Rhizopus spp. As the % CP increased, % dry matter (DM), CF, NDF, ADF and HEMI decreased. There were significant (P

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Key concepts: Aspergillus niger, Solid-state fermentation, Rhizopus, Fermentation, Hemicellulose, Dry matter, Food science, Chemistry