Nutrient Values of Cassava Residual Pulp as Affected by Solid State Fermentation with Penicillium spp.

Abstract

This study aimed to determine the influence of a filamentous fungus Penicillium sp. using solid state fermentation (SSF) on the nutrient values of cassava residual pulp (CRP). The proximate constituents of the biodegraded CRP were significantly (P<0.01) affected. It was also observed that the duration of fermentation significantly (P<0.01) influenced the proximate constituents of the CRP. The crude protein has the highest improvement of 78.24% at 28 day fermentation period; the effect on nitrogen free extract (NFE) was opposite to that of CP, with highest reduction (8.67%) at 28 day; ether extract (EE), and ash levels increased with 233.33 and 42.67% respectively at 21 day of fermentation. The detergent fibers were also significantly (P<0.01) affected pulp (CRP. The results showed that Penicillium sp. under solid state fermentation can enhance the protein value, ether extract and the ash contents of CRP at an optimum duration of 21 days.

Keywords: cassava residual pulp, nutritive values, Penicillium sp., solid state fermentation