Production of microbial protein-rich cassava-based feed [Philippines].
1987
Diamante J.C. | Tulin E.E. | Morales V.V.
High protein-yielding microorganisms, Aspergillus niger (in liquid state fermentation) and A. sojae (in solid state fermentation), were selected from 39 different types of microorganisms that were used for protein enrichment in the Philippines and in Japan. Using A. sojae, a simple and cheap method for improving the protein content of cassava through solid state fermentation was developed. The total protein content of the mash fermented for 10 days was 14.82 percent on a 12 percent moisture basis in a batch method with 10 percent inoculum. In a continuous method of fermentation, 1/3 roots with 2/3 inoculum, (wt/wt basis) produced high amount of crude protein (12.66 percent after 6 days of fermentation). A significant increase in protein content was also observed when 10 and 15 percent of cassava leaves were incorporated in the fermentation of cassava. Continuous method of producing protein-rich cassava for animal feed was found cheaper than the batch method.
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