PROTEIN ENRICHMENT OF CASSAVA (MANIHOTESCULENTA, CRANTZ) PEELSUSING CO-CULTURE OF TRICHODERMA VIRIDE AND SACCHAROMYCES CEREVISIAE BY SOLID STATE FERMENTATION

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dc.contributor.authorEDOR, Stephen Paul
dc.date.accessioned2020-02-14T11:51:32Z
dc.date.available2020-02-14T11:51:32Z
dc.date.issued2018-11
dc.descriptionA DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN BIOCHEMISTRY DEPARTMENT OF BIOCHEMISTRY, FACULTY OF LIFE SCIENCES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIAen_US
dc.description.abstractMicrobial processes have been used for the bioconversion of some agro-waste purposely to enhance their nutrient composition and for useful end products formation. Cassava peel is a major agricultural waste in Nigeria, considering the fact that Nigeria is the largest producer of cassava in the world. Solid state fermentation of cassava (ManihotesculentaCrantz) peel with emphasis on its protein enrichment using Trichorderma viride and Saccharomyces cerevisiae co-culture was evaluated in this study. Freshly peeled cassava peels were washed and oven dried to constant weight at 60oC and milled into particle sizes of 1mm, 0.5mm and <0.5mm. The effects of substrate particle size, initial pH, incubation temperature and inoculums size on total protein yield were investigated. The optimum protein yield of 28.10mg/g of cassava peel (CP) was established at 1mm particle size, pH 5.0, inoculum size 3.0x108spores/ml, incubation temperature of 35oC at day five of fermentation. Fermentation using co-cultures showed a significant (p < 0.05) increase in total protein yield (28.10mg/gCP) compared to their respective separate cultures (T. viride =12.85mg/gCP and S. cerevisiae =17.88mg/gCP)crude protein content of unfermented cassava peel was significantly increased from (7.01% to 23.49%, 18.90% and 16.65%) when fermented with co-cultures of S. cerevisiae and T. viride, S.cerevisiae and T. viride respectively. Representing a 2.4 fold protein enrichment using the co-cultures of S. cerevisiae and T. viride as compared to 1.7 fold with S. cerevisiae and 1.4 fold with T. viride respectively. Fermentation also significantly reduced the antinutritional factors of cassava peel. Cyanidecontent was significantly reduced from 64.80mg/100g to 16.20mg/100g using co-culture, 51.80mg/100g using S. cerevisiae and 29.16mg/100gusing T. viride. Oxalate was also significantly reduced from 125.40mg/100g to 52.80mg/100g, 41.80mg/100g and 37.40mg/100g using S. cerevisiae and T. viride, co-culture, S. cerevisiae and T. viride, respectively. Essential amino acidsof the cassava peel also increased significantly in the fermented cassava peel as compared to the unfermented, with over 25% improvement for histidine, threonine, lysine, methionine and valine respectively. Fermentation with co-cultures of S. cerevisiae and T. viride significantly increased the nutritional value of cassava peel, making it a suitable means for protein enrichment.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/12193
dc.language.isoenen_US
dc.subjectPROTEIN ENRICHMENT OF CASSAVAen_US
dc.subject(MANIHOTESCULENTA, CRANTZ)en_US
dc.subjectPEELSUSING CO-CULTURE OF TRICHODERMA VIRIDE,en_US
dc.subjectSTATE FERMENTATION,en_US
dc.subjectSACCHAROMYCES CEREVISIAE,en_US
dc.subjectSOLID,en_US
dc.subjectSTATE FERMENTATION,en_US
dc.titlePROTEIN ENRICHMENT OF CASSAVA (MANIHOTESCULENTA, CRANTZ) PEELSUSING CO-CULTURE OF TRICHODERMA VIRIDE AND SACCHAROMYCES CEREVISIAE BY SOLID STATE FERMENTATIONen_US
dc.typeThesisen_US
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