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Improvement in the
nutritive quality of cassava and its by-products through
microbial fermentation
S. O. Aro
Department of Animal Production and Health, Federal
University of Technology, P.M.B. 704, Akure, Ondo State,
Nigeria. E-mail:
sambolaro@yahoo.co.uk.
Accepted 11 December, 2008 |
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A review
of the extent of fermentation of cassava and its by-products
was made in order to highlight the role played by
fermentation on the bio-conversion of cassava and cassava
by-products for improved nutrient quality. The reasons for
cassava products fermentation mentioned were synonymous with
the reasons canvassed generally for embarking on
fermentation which include among others: biological
enrichment of the substrate in terms of protein, vitamins,
essential amino acids and essential fatty acids; impartation
of good aroma, flavour and texture; preservation of the
fermented products and decrease in cooking time and fuel
requirement. The choice of the fermentation methods that
have been employed was the next topic of this article with a
dividing line drawn between the two most popular
fermentation methods – submerged/liquid substrate
fermentation and solid substrate fermentation in which the
balance is greatly tilted in favour of the latter,
especially in the developing countries because of its
relatively low cost, ease of adaptability of local
conditions and technologies, little or no effluent
generation and a much reduced rate of environmental
pollution. The array of some cassava products that have been
fermented with their varied rate of success in terms of
nutrient enhancement from diverse cultures and background
together with animal trials conducted to validate the in
vitro nutrient enhancement of these products was also
highlighted.
Key
words:
Nutritive quality, fermentation methods, cassava,
by-products. |
