African Journal of
Biochemistry Research

  • Abbreviation: Afr. J. Biochem. Res.
  • Language: English
  • ISSN: 1996-0778
  • DOI: 10.5897/AJBR
  • Start Year: 2007
  • Published Articles: 425

Full Length Research Paper

Antioxidants and antigenotoxic properties of Rhizopus oligosporus fermented cassava (Manihot esculenta Crantz)

Egoamaka O. Egbune
  • Egoamaka O. Egbune
  • Department of Biochemistry, Faculty of Science, Delta State University, Abraka, Delta State, Nigeria.
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Theresa Ezedom
  • Theresa Ezedom
  • Department of Medical Biochemistry, Faculty of Basic Medical Science, Delta State University, Abraka, Delta State, Nigeria.
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Akpovwehwee A. Anigboro
  • Akpovwehwee A. Anigboro
  • Department of Biochemistry, Faculty of Science, Delta State University, Abraka, Delta State, Nigeria.
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Eferhire Aganbi
  • Eferhire Aganbi
  • Department of Biochemistry, Faculty of Science, Delta State University, Abraka, Delta State, Nigeria.
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Alex-Ifo Amata
  • Alex-Ifo Amata
  • Department of Animal Science and Fisheries, Faculty of Agricultural Science, Delta State University, Abraka, Delta State, Nigeria.
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Nyerhovwo J. Tonukari
  • Nyerhovwo J. Tonukari
  • Department of Biochemistry, Faculty of Science, Delta State University, Abraka, Delta State, Nigeria.
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  •  Received: 08 July 2022
  •  Accepted: 21 September 2022
  •  Published: 30 September 2022

Abstract

The antioxidant and antigenotoxic effects of solid state fermented cassava (Manihot esculenta Crantz) using Rhizopus oligosporus were investigated. Solid state fermentation was carried out for 72 h at room temperature under acidic and basic conditions. Total phenolic content was significantly (p<0.05) higher in fermented peeled and unpeeled cassava at pH 7 and 5 when compared with unfermented. Similarly, the total flavonoid contents of fermented peeled and unpeeled cassava at pH 4 and 7 were significantly (p<0.05) higher than in unfermented. Allium cepa assay was used to assess the antigenotoxic effects of unfermented and fermented peeled and unpeeled cassava. The fermented extracts did not induce chromosomal type aberrations in the treated cells. The present study thus showed that R. oligosporus has the ability to breakdown cassava and considerably increase the antioxidant properties in peeled and unpeeled fermented cassava, which may serve as natural antioxidants in industrial broiler chickens.

 

Key words: Cassava, fermentation, Rhizopus oligosporus, antioxidants, antigenotoxicity.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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