EFFECTS OF MICROBIAL FERMENTATION ON THE PROXIMATE, MINERAL AND ANTINUTRITIONAL CONSTITUENTS OF SELECTED VARIETIES OF CASSAVA PRODUCTS

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dc.contributor.authorMUHAMMAD, ETSUYANKPA BININ
dc.date.accessioned2017-03-10T08:40:15Z
dc.date.available2017-03-10T08:40:15Z
dc.date.issued2014-06
dc.descriptionA DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILMENT OF THE REQUREMENTS FOR THE AWARD OF A DEGREE OF DOCTOR OF PHILOSOPHY IN ANALYTICAL CHEMISTRY DEPARTMENT OF CHEMISTRY, FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY, ZARIA NIGERIAen_US
dc.description.abstractTo investigate the effects of fermentation on the proximate, mineral and anti-nutrient compositions of some cassava products, the pulps of 9 varieties of cassava were fermented with pure strains of Saccharomyces cerevisae and Lactobacillus bulgaricus for three days; these were subsequently processed into ‗fufu‘ and ‗gari‘. Similarly, the pulps were also chance fermented without microbial inoculation and made into another set of ‗gari‘ and ‗fufu‘ while some were made directly into ‗lafun‘ without fermentation to allow for comparative studies. Some of the varieties of cassava tubers were collected from Niger State Agricultural Development Project, Minna, Nigeria, while some were sourced from farmers within the areas under investigations. These tubers were washed, peeled, grated prior to aseptic inoculation with the organisms in liquid nutrient broth. The fermented mash was subsequently dried, pulverised and processed traditionally to ‗gari‘ and ‗fufu‘ while the dried cassava tubers were milled into ‗lafun‘ flours. The physico-chemical compositions of the soil samples where these cassava tubers were planted were also invetigated.The results of the study revealed that microbial fermentation caused significant (p < 0.05) increase in the protein (9I%) and fat (98%) contents and decreased fibre (85%) and carbohydrate (10%) compositions. There were also significant reductions of cyanide, tannins, saponins, phytate and oxalate contents. Conversely, microbial fermentation of the cassava caused increase in Zn, Mg, Ca, Na, K, P and Fe contents, whose values were found to be higher than those of the soil samples. The results of this study suggest that cassava products can be nutritionally improved with S. cerevisiae and Lactobacillus bulgaricus fermentations.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8774
dc.language.isoenen_US
dc.subjectMICROBIAL FERMENTATION,en_US
dc.subjectPROXIMATE,en_US
dc.subjectMINERAL AND ANTINUTRITIONAL CONSTITUENTS,en_US
dc.subjectCASSAVA PRODUCTS,en_US
dc.titleEFFECTS OF MICROBIAL FERMENTATION ON THE PROXIMATE, MINERAL AND ANTINUTRITIONAL CONSTITUENTS OF SELECTED VARIETIES OF CASSAVA PRODUCTSen_US
dc.typeThesisen_US
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