Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus

Johnson Akinwumi Adejuyitan, Ezekiel Tejumola Otunola, Islamiyat Folashade Bolarinwa and Bosede Folake Olanipekun
 

Abstract

Fermentation with micro-fungi has been identified as an inexpensive tool for increasing the protein level of substrates in a solid media fermentation technique. This study investigated influence of cassava fermentation using selected species of Rhizopus (R. oryzae, R. oligosporous and R. nigricans) in an attempt to enhance its nutritional value. Three cassava varieties namely ‘odongbo’, ‘okoiyawo’ and ‘arubielu’ used were peeled and grated and subsequently inoculated with single culture and combinations from the three species of Rhizopus at different fermentation days (2, 4 and 6 days). The fermented mash samples were subsequently processed into pupuru. All the samples were analysed for their protein and cyanide contents. With single species of Rhizopus fermentation, protein content of ‘pupuru’ ranged from 10.20-11.28%. Protein content of 7.94- 11.24% was obtained with combination of the organisms. There was a significant reduction in the cyanide level which ranged from 0.42-0.80 mgHCN/kg.

Published on: January 23, 2017
doi: 10.17756/jfcn.2017-032
Citation:  Adejuyitan JA, Otunola ET, Bolarinwa IF, Olanipekun BF. 2017. Changes in the Protein and Cyanide Contents of Pupuru as Affected by Duration of Fermentation of Cassava with Species of Rhizopus. J Food Chem Nanotechnol 3(1): 19-23.
 
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