African Journal of Biotechnology Vol. 5 (3), pp. 302-304, 2 February 2006   

ISSN 1684–5315 © 2006 Academic Journals        

Short Communication

Fungal enrichment of cassava peels proteins

Obadina A.O.¹*, Oyewole O.B.² Sanni .L. O, ³ and Abiola S. S.⁴

¹Department of Food Biotechnology, University of Technology, P.M.B 1015 Ota, Ogun State., Nigeria.

²Department of Food Science and Technology, University of Agriculture, Abeokuta, P.M.B. 2240, Ogun State, Nigeria.

³Department of Animal Production and Health, University of Agriculture, Abeokuta P.M.B.2240, Ogun State, Nigeria.

*Corresponding author E-mail: obadinaw@yahoo.co.uk.

Accepted 12 December, 2005

About 60% of the cassava produced all over the world is used for human consumption. These peels waste were found to contain 42.6% carbohydrate, 1.6% protein, 12.1% ether extract, 5.0% total ash and 22.5% crude fibre. With the advent of biotechnology approaches, there are opportunities for economic utilization of agro-industrial residues such as cassava peels waste. The Microorganisms isolated from the fermenting cassava waste were Aspergillus niger, A. flavus, and A. fumigatus. These and Trichoderma sp. from soil were studied for their ability to increase the protein content of cassava peels waste.

Keywords: Cassava peels, Aspergillus flavus, Aspergillus niger, Aspergillus fumigatus.