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Protein enrichment of
cassava peel by submerged fermentation withTrichoderma
viride (ATCC 36316)
Olufunke O. Ezekiel1*,
Ogugua C. Aworh2, Hans P. Blaschek3,
Thaddeus C. Ezeji4
1Department
of Food Technology, University of Ibadan, Ibadan Oyo State,
Nigeria.
2Department
of Food Technology, University of Ibadan, Ibadan Oyo State,
Nigeria.
3Department
of Food Science and Human Nutrition, University of Illinois,
Urbana-Champaign, Illinois, USA.
4Department
of Animal Sciences, Ohio State University, Ohio, USA.
*Corresponding Author. E-mail: Tel.:
funkeawoyele@yahoo.com. +2348033783396.
Accepted 7 August, 2009 |
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Cassava (Manihot
esculenta Crantz) peel is one of the solid wastes
produced as a consequence of cassava processing. It is low
in protein but contains a large amount of carbohydrate,
causing an environmental problem with disposal. In order to
add-value to this major cassava processing waste and also
reduce its resultant environmental pollution, this study
investigated the effect of submerged fermentation using
Trichoderma viride ATCC 36316 on the protein content and
amino acid profile of enzyme and non-enzyme pre-treated
cassava peel. Compositional analysis of the product obtained
with T. viride in the fermentor revealed that dry
biomass increased in crude protein, true protein, crude fat,
crude fibre, ash and total dietary fibre. The crude protein
increased from 4.21 to 37.63 and 36.52% for enzyme and
non-enzyme pre-treated fermented samples respectively with
31.6% as true protein for the former and 29.03% as true
protein for the latter while the starch contents reduced
considerably in both samples. Starch reduction was from
51.93 to 24.34 and 26.07% for enzyme and non-enzyme
pre-treated fermented samples, respectively. The fermented
products contained all the essential amino acids; however
the chemical score of essential amino acids indicated
methionine as the limiting amino acid.
Key
words:
Cassava peel, Trichoderma viride, enzyme, submerged
fermentation, protein, amino acids. |
