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Plant Foods for Human Nutrition

, Volume 40, Issue 4, pp 289–296 | Cite as

Enrichment of nutrient quality of cassava (Manihot esculenta Crantz) with microbial proteins

  • S. P. Antai
Article

Abstract

The effect of fermentation on the nutrient quality of cassava was investigated. Chemical analysis revealed a general increase in ash, fibre and crude protein content of the fermented cassava mash, while the carbohydrate content showed a substantial decrease. The results of the chemical analysis indicated that fermentation resulted in a slight protein enrichment of the fermentated cassava mash. When active yeast cells were inoculated into the cassava mash before fermentation, The yeast cells grew and generated additional cell mass which was reflected in a higher content of crude protein in the fermented cassava mash. Results obtained also revealed that 3.3% concentration of yeast cell inoculum added to cassava mash before commencement of fermentation was optimum for maximal crude protein formation.

Keywords

Fermentation Yeast Cell Cell Mass Crude Protein Cassava 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • S. P. Antai
    • 1
  1. 1.Department of Biological Sciences, Microbiology DivisionUniversity of CalabarCalabarNigeria

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