Enriching cassava protein, using solid state fermentation
1995
Pham, C.B. | Lat, M.R.L.Y. | Ramirez, T.J. | Quinlat, M.J. | Pham, L.J.
Major problems associated with high yielding cassava varieties (bitter-type) are the high cyanide, and low protein content. Simultaneous bioconversion of carbohydrate into protein and reduction of cyanide in cassava meat by Aspergillus niger were carried out using a batch and repeated batch-solid state fermentation (SSF) process at laboratory and bench-scale production. A stationary tray bioreactor was designed and equipped with accessories such as air flow meter, air filter and humidifier. The optimization of process conditions (tray location inside bioreactor, moisture content, pH, initial biomass concentration) was conducted by a batch and repeated batch SSF process. The protein concentration in the final product was 27.5 percent (dry basis, d.b.) at the optimized process conditions in a batch SSF for 72 h of fermentation time. The cycle time and feed amount of repeated batch SSF process were also optimized. The protein concentration of 32 percent (d.b.) in the product was obtained after 48 h of cycle time of feeding fresh substrate - fermentation medium. This subsequently resulted in cost savings for the preparation of inoculum, and energy, and an increase in protein. The essential amino acids of lysine and methionine increased to 198.5 and 107.4 mg/100 g sample (d.b.). Total cyanide remaining in the fermented cassava of bitter variety was 19 percent (d.b.). The good quality, final product could be used as feed for fish, poultry and swine.
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