ABSTRACT
Dried, milled cassava and yam peels were inoculated separately with A. nigermidRhizopus sp in solid state. The changes in crude protein (CP), crude fibre (CF), neutral detergent fibre (NDF), acid detergent fibre (ADF) and hemiccllulose were evaluated til 0. 4. X, and 10 days after inoculation. At. the end of the 10th day of fermentation with A. niger the crude protein of cassava peel meal (CPM) increased from 3.5% to 7.0% while that inoculated with Rhizopus sp increased to 5.25%. Crude protein of yam peel meal increased from 4.38% td 6‘.38% 10 days after inoculation with A. ///gerund to 7.58% with Rhizopus sp. However, the dry' matter, crude fibre, NDF, ADF and hemicellulose of both meals decreased. Then} was a significant difference fP < 0.05) in the degradation of CF, NDF and hemicellulose of both cassava and yam peel meals. The interaction of treatments and days had a significant effect (P < 0.05) on the level of crude protein, and degradation of C’F, NDF and hemicellulose for cassava peel meal (CPM) and yam peel meal (YPM) on inoculation with the two fungi.' The pH value also decreased, with an increase in the inoculation period. A simultaneous decrease in the NDF. ADF, hemicellulose and DM with an increase in percentage cringe protein content was attributed to the degradation of CF into carbon compounds (possibly simple sugar monomers) by enzymes produced by the fungi, and the utilization of these carbon compounds to build mycelial protein in the substrates. Titus the value of cassava and yam peels which are waste products of yam and cassava processing can be enhanced for livestock feeding through fungal fermentation in solid slate.
IYAYI, E & AND, O (2021). CHANGES IN THE PROTEIN AND FIBRE COMPONENTS OF CASSAVA AND YAM PEELS AFTER SOLID STATE FERMENTATION BY ASPHRCUlIMS NIGER AND RHIZOPUS SP. Afribary. Retrieved from https://tracking.afribary.com/works/changes-in-the-protein-and-fibre-components-of-cassava-and-yam-peels-after-solid-state-fermentation-by-asphrculims-niger-and-rhizopus-sp
IYAYI, E.A and O.A AND "CHANGES IN THE PROTEIN AND FIBRE COMPONENTS OF CASSAVA AND YAM PEELS AFTER SOLID STATE FERMENTATION BY ASPHRCUlIMS NIGER AND RHIZOPUS SP" Afribary. Afribary, 17 May. 2021, https://tracking.afribary.com/works/changes-in-the-protein-and-fibre-components-of-cassava-and-yam-peels-after-solid-state-fermentation-by-asphrculims-niger-and-rhizopus-sp. Accessed 22 Nov. 2024.
IYAYI, E.A, O.A AND . "CHANGES IN THE PROTEIN AND FIBRE COMPONENTS OF CASSAVA AND YAM PEELS AFTER SOLID STATE FERMENTATION BY ASPHRCUlIMS NIGER AND RHIZOPUS SP". Afribary, Afribary, 17 May. 2021. Web. 22 Nov. 2024. < https://tracking.afribary.com/works/changes-in-the-protein-and-fibre-components-of-cassava-and-yam-peels-after-solid-state-fermentation-by-asphrculims-niger-and-rhizopus-sp >.
IYAYI, E.A and AND, O.A . "CHANGES IN THE PROTEIN AND FIBRE COMPONENTS OF CASSAVA AND YAM PEELS AFTER SOLID STATE FERMENTATION BY ASPHRCUlIMS NIGER AND RHIZOPUS SP" Afribary (2021). Accessed November 22, 2024. https://tracking.afribary.com/works/changes-in-the-protein-and-fibre-components-of-cassava-and-yam-peels-after-solid-state-fermentation-by-asphrculims-niger-and-rhizopus-sp