Cassava starch fermentation wastewater: characterization and preliminary toxicological studies

Area of Science:

• Food Science
• Toxicology
• Microbiology

Background:

• Cassava starch fermentation wastewater is a rich source of lactic acid bacteria and organic acids.
• The potential use of this residue in probiotic beverages necessitates safety evaluations.

Purpose of the Study:

• To assess the safety of cassava starch fermentation wastewater residue for potential use in probiotic beverages.
• To conduct acute and sub-chronic toxicity studies in animal models.

Main Methods:

• Acute toxicity study: single oral dose (5 g/kg body weight) in mice.
• Sub-chronic toxicity study: 28-day repeated oral dose in rats with varying concentrations (0%, 25%, 50%, 100%) of the residue.
• Evaluated parameters included mortality, behavior, food/water intake, organ weights, hematology, biochemistry, and histopathology.

Main Results:

• No mortality was observed in mice following acute oral administration.
• Rats in the 28-day study showed no significant changes in behavior, food/water consumption, organ weights, hematological, or biochemical parameters.
• Observed histopathological alterations in the small intestine were not deemed treatment-related.

Conclusions:

• Cassava starch fermentation wastewater residue demonstrates a lack of acute and sub-chronic toxicity in the tested animal models.
• The residue is considered safe for further investigation and potential development into probiotic beverages.