[Chemical composition of casapro: protein enriched cassava]
1995
Kompiang, S. | Purwadaria, T. | Darma, J. | Haryati, T. | Kompiang, I.P. (Balai Penelitian Ternak, Ciawi, Bogor (Indonesia))
English. By means of solid state substrate fermentation, utilizing Aspergillus niger as inocullum, nutritional quality of cassava, especially its protein content could be increased to 18-20 percent from the low original content of 2 percent, and product has been named as cassapro. The amino acid content of cassapro was analyzed. The ratio of essential amino acids to total amino acid was 41.4 percent, which are comparable to corn (38.5 percent), soybean meal (36.4 percent) and fish meal (39.7 percent). Compared to corn, the relative content of lysine, theonine, arginine and valine were higher in cassapro, while methionine, cystine, tryptophane and leucine were lower. Based on its amino acids compositions, corn and cassapro will complement each other in the feed formulation
Show more [+] Less [-]Indonesian. Dengan proses fermentasi substrat padat, dimana kapang Aspergillus niger digunakan sebagai inokulum, kualitas gizi dari singkong, terutama kandungan proteinnya dapat ditingkatkan dari 2 persen menjadi 18-40 persen dan produknya diberi nama cassapro. Rasio asam amino esensial/total asam amino sebesar 41,4 persen, yang sebanding dengan nilai pada jagung (38,5 persen), bungkil kedele (36.4 persen) dan tepung ikan (39,7 persen). Dibandingkan dengan jagung, cassapro mengandung lisin, theonin, arginin dan valin yang relatip lebih tinggi, sedangkan metionin, sistin, triptofan dan leusin relatif rendah. Dengan memperhatikan kandungan asam aminonya, kombinasi cassapro dan jagung akan saling mendukung kekurangan dalam formulasi pakan
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