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Abstract
Cassava (Manihot esculenta) is an important root crop in the tropics, providing energy for more than 500 million people. Cassava and its products
are widely used in tropical areas to feed farm animals. The effects of Aspergillus niger and Lactobacillus rhamnosus on the proximate composition
and cyanide content in peels of cassava variety ADP3(4) were investigated using solid media fermentation. The objective of the study was to
increase the nutritive value of cassava peels in order to make them good component for animal feeds. Six treatment samples viz: T1 (peels fermented
with a mixture of A. niger and L. rhamnosus), T2 (peels fermented with A. niger), T3 (peels fermented with L. rhamnosus), T4 (naturally fermented
peels), T5 (soaked and unfermented peels) and T6 (non-soaked and unfermented peels) were used in the study. The experimental design was the
completely randomized design with 3 replications. Results obtained showed significant (P<0.05) increase in protein (24.40.46%), moisture
(10.340.20%), ash (7.520.5%) and crude fibre (10.620.12%) with a subsequent reduction in cyanide level (7.35 0.81 mg/kg) in cassava peels
fermented with a mixture of A. niger and L. rhamnosus (T1). Non-soaked unfermented cassava peels (T6) produced significantly (P<0.05) lower
protein content (5.50.22%) and higher carbohydrate (72.53.03%) and cyanide (40.332.8 mg/kg) contents. Simple linear correlation coefficients
were also calculated to determine the relationship between the components. Significant (P<0.001) positive relationship between cyanide and
carbohydrate (r = 0.9917), and between moisture and fibre (r = 0.9907) were obtained. Cyanide correlated significantly and negatively with
moisture (P < 0.01, r = -0.9332), ash (P<0.05, r = -0.8682) and fibre (P<0.05, r = -0.9134). It is suggested that cassava peels could be engineered
by microorganisms to increase nutritive value and then used to feed livestock.
Key words: A. niger, L. rhamnosus, cassava peels, proximate composition, cyanide, fermentation.
Introduction
Cassava (Manihot esculenta) is an important root crop in Africa,
Asia and South America, providing energy for about 500 million
people. It counts as one of the leading crops with respect to the
energy produced per hectare per year 1. It is a staple food for
many countries and is a source of raw material for agricultural
development 2. Nigeria today stands as the foremost producer of
cassava in the world with about 26 million tons 3.
The peels and leaves, which are the by-product of harvesting
and processing, constitute 25% of the whole plant. These byproducts and flour constitute a potential source of livestock feeds
ingredients. The utilization of cassava and its by-products for
livestock feeding has long been realized. Various authors have
reported the use of cassava peels for feeding livestock 4, 5.
The major limitation in the use of cassava for feeding livestock
is its low protein content. The flour for example contains about
3.0% protein and the peels about 1.66% proteins. The tubers
constitute about 20 to 25% starch but very limited quantities of
protein, fats, vitamins and minerals 6, 7. Additionally, peels contain
considerable quantities of the antinutritional factor cyanide.
Cassava pulp and peels vary widely in the cyanide content
although most varieties contain 15-400 mg/kg fresh weight 8.
Cyanide doses of 50-100 mg are reported to be lethal to livestock.
Journal of Food, Agriculture & Environment, Vol.6 (2), April 2008
content of the peels. Such base line information will be useful for
animal breeders.
Materials and Methods
Materials: Cassava tubers of sweet variety ADP 3(4) was obtained
from the Cross River State Agricultural Development Programme
(ADP).The microorganisms were collected from Federal Institute
of Industrial Research Oshodi (FIIRO) Lagos, Nigeria.
The microorganisms used were Aspergillus niger and
Lactobacillus rhamnosus. These microorganisms were
subcultured in nutrient agar and MRS media in the Medical
Microbiology Laboratory, University of Calabar Teaching Hospital,
Calabar, Nigeria.
Treatment preparation: Six treatment samples were prepared
following the methods of Oboh 13 with some modifications.
For treatments 1, 2, 3 and 4 freshly harvested cassava tubers of
the variety ADP 3(4) were peeled, washed and soaked in water 16
for 2 days (initial fermentation), after which they were removed
and grated. Four kg of the processed pulp were spread in 4 trays,
each tray containing 1 kg of the pulp.
Tray 1 (Treatment 1) was mixed with 10 g of a mixture of freshly
subcultured pure strains of Aspergillus niger and
Lactobacillus rhamnosus. Tray 2 (Treatment 2) was mixed with
10 g of Aspergillus niger and Tray 3 (Treatment 3) had 10 g of
Lactobacillus rhamnosus. Tray 4 was not inoculated with any
microorganism. These were allowed to ferment for 7 days.
The incubation temperature and relative humidity of air were 30C
and 90-93% respectively 13.
In Treatment 5, peels which were soaked for 2 days were grated
and used for analysis without fermentation. Treatment 6, which
served as the control contained peels which were not soaked in
water but grated and analyzed without fermentation.
Proximate composition analysis of samples: Proximate
composition (moisture, ash, protein, fat, crude fibre and
carbohydrates) of the 6 treatments was determined using standard
analytical methods 17, 18 and official and standard method of
analysis 19. The moisture content of the sample was determined
gravimetrically by drying 5 g of the sample in a crucible to a
constant weight at 120C. The ash content of the sample was
determined gravimetrically by ashing 2 g of each sample in a clean
pre-weighed crucible in a furnace at 550C for 24 hours.
The protein content was determined using Kjeldahl method of
nitrogen (N) analysis. Approximately 2 g of each sample was
digested with concentrated H 2SO 4 using K 2SO 4 catalyst.
The ammonia in the digested sample was then distilled into a
standard boric acid and titrated with 0.1 M HCl. The crude protein
of the sample was obtained using the formula: crude protein =
Ash
7.52c 0.5
6.87b0.15
6.92b0.34
6.54a0.32
6.51a0.32
6.50a 0.2
Protein
24.40e 0.46
20.60d0.46
19.95d0.43
10.60c 0.33
8.61b0.25
5.50a 0.22
Fat
2.50a0.2
3.10b0.52
2.72a0.31
3.52c0.3
3.32b0.24
3.31b0.34
Crude fibre
10.62d0.12
7.80c0.3
7.52c0.51
6.23b0.2
4.90a0.45
4.69a0.4
Carbohydrate
44.62a1.211
52.54b4.31
53.84b2.26
64.51c 3.01
68.85d2.51
72.50e 3.03
Means followed by the same case letter on a given vertical array indicate no significant difference (p > 0.05). Key: -T1 (peels fermented with
a mixture of A. niger and L. rhamnosus), T2 (peels fermented with A. niger ), T3 (peels fermented with L rhamnosus), T4 (naturally fermented
peels), T5 (soaked unfermented peels), T6(non-soaked unfermented peels).
252
Cyanide content
7.35a 0.81
12.34b1.02
11.63b1.51
26.52b1.9
32.64d2.6
40.33c2.8
Means followed by the same case letter are not significantly different
(P<0.05). Key: -T1 (peels fermented with a mixture of A. niger and
L. rhamnosus), T2 (peels fermented with A. niger), T3 (peels fermented
with L rhamnosus), T4 (naturally fermented peels),T5 (soaked
unfermented peels), T6(non-soaked unfermented peels).
Table 3. Correlation matrix for proximate composition and cyanide content in cassava peels.
Moisture
Ash
Protein
Fat
Fibre
Carbohydrate
Cyanide
Moisture
1.00
0.964**
0.976***
-0.800
0.9907***
-0.9375**
-0.9332**
Ash
Protein
Fat
Fibre
1.00
-0.8432*
0.7163
0.7966
1.00
-0.9353** 1.00
-0.9134* 0.9917***
1.00
0.9589** 1.00
0.9441* -0.8162*
0.9006*
0.2186
-0.9105* -0.4314
-0.8682* -0.690
Carbohydrate
Cyanide
1.00
253
100
Carbohydrate %
80
y=39,65+0.861x
60
R=0.9917
y=39,65+0.861x
R=0.9917
40
20
0
10
20
30
40
50
60
a)
Conclusions
Cassava peels fermented with the microorganisms recorded
significant increase in the protein, ash, moisture and fibre contents
with a subsequent reduction in the cyanide level compared to the
naturally fermented and the unfermented peels. It is thus
suggested that cassava peels which are regarded as having no
economic value could be engineered by microorganisms to
increase nutritive value, reduce cyanide content and used as feed
for farm animals provided it is accepted and highly digestible.
Acknowledgement
The authors gratefully thank the Cross River State Agricultural
Development Programme for providing the cassava variety and
the Federal Institute of Industrial Research Oshodi for the
microorganisms.
12
10
Fibre %
References
y=10.26-0.151x
R=-0.9134
4
2
0
0
10
20
30
40
50
60
b)
12
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10
y=10.29-0.0715x
R=-0.9332
8
6
4
2
0
0
10
c)
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30
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50
60
Moisture %
10
8
y=7.355-0.025x
R=-0.8682
6
4
2
0
0
d)
10
20
30
40
50
60
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