Microbial degradation and utilization of cassava peel
1Department of Microbiology, Food and Industrial Division, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Nigeria.
World Journal of Microbiology & Biotechnology
|January 17, 2014
Summary
Rhizopus effectively degraded cassava peel in solid-state fermentation, yielding 51% fungal biomass. This process significantly increased the peel's protein content, suggesting economic potential for waste utilization.
Area of Science:
- Biotechnology
- Microbiology
- Agricultural Science
Background:
- Cassava peel is a significant agricultural waste product.
- Valorization of agricultural waste is crucial for sustainable practices.
Purpose of the Study:
- To investigate the degradation and utilization of cassava peel by Rhizopus.
- To determine the optimal conditions for fungal biomass production from cassava peel.
Main Methods:
- Solid-state fermentation of cassava peel using a Rhizopus strain.
- Monitoring fungal growth, biomass yield, and changes in peel composition.
- Analysis of temperature effects and degree of hydrolysis on growth.
Main Results:
- Optimal growth temperature for Rhizopus was 45°C.
- Biomass yield reached 51% of reducing sugars in the peel.
- Fermentation increased peel moisture to 76% and protein content from 5.6% to 16%.
- Cellulose and hemicellulose content decreased, while ash remained low.
Conclusions:
- Cassava peel is a suitable substrate for Rhizopus fermentation.
- The process enhances fungal biomass production and nutritional value of the peel.
- Cassava peel holds economic potential as a feedstock for fungal biomass and animal feed.
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