Protein enrichment of cassava residue using Trichodermapseudokoningii ATCC 26801Report as inadecuate




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AMB Express

, 5:80

First Online: 22 December 2015Received: 05 November 2015Accepted: 11 December 2015

Abstract

Solid state fermentation of cassava residue with Trichodermapseudokoningii was conducted for 12 days. The fermentation was carried out at temperature of 24 °C and a pH of 5.0. Urea and ammonium sulphate were used as nutrient sources and moisture content varied at 60 and 70 %. Protein content of the unfermented cassava residue was increased from 8.4 to 12.5 % when urea was used with initial moisture content of 70 % w-v. This study showed that a maximum of 48.1 % protein enrichment was achieved using urea as a source of nutrient for the growth of the fungi, whiles ammonium sulphate achieved 36.9 % protein enrichment under the same condition.

KeywordsFermentation Solid State Protein Cassava waste  Download fulltext PDF



Author: Richard Bayitse - Xiaoru Hou - Gabriel Laryea - Anne-Belinda Bjerre

Source: https://link.springer.com/







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