Research Article

Fermentation: A Means of Treating and Improving the Nutrition Content of Cassava (Manihot esculenta C.) Peels and Reducing Its Cyanide Content  

Salami Olufemi Samson , Akomolafe O.M. , Olufemi-salami F.K.
Department of Biology, Federal University of Technology, Akure. P.M.B. 704, Akure Ondo state Nigeria
Author    Correspondence author
Genomics and Applied Biology, 2017, Vol. 8, No. 3   doi: 10.5376/gab.2017.08.0003
Received: 01 Sep., 2016    Accepted: 14 Sep., 2016    Published: 30 Jun., 2017
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This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Salami O.S., Akomolafe O.M., and Olufemi-salami F.K, 2017, Fermentation: a means of treating and improving the nutrition content of cassava (Manihot esculenta C.) peels and reducing its cyanide content, Genomics and Applied Biology, 8(3): 16-24 (doi: 10.5376/gab.2017.08.0003)


The capability of microorganisms involved in the fermentation and detoxification of cassava peels through the breaking down of cyanogenic glucosides as well as improving protein and oil contents of fermented milled underwatered cassava peels were studied at ambient temperature and relative humidity of 28 ± 2°C and 75 ± 5% respectively. Corynebacterial manihot, Lactobacillus plantarum, Sacharomyces exiguus and Geotrichum candidum were isolated from cassava waste water. Standard analytical methods were used to monitor the fermentation for linamarin breakdown and free (residual) cyanide production. Linamarin decreased with increase in fermentation time and the lowest value of linamarin was observed at 96 hours by the mixed microbes of bacteria and yeasts {20.11 mg HCN/kg}. Residual cyanide increased during fermentation; however, no ordered pattern in the increase. Total titratable acidity increased with increase in time of fermentation. The mash fermented by Lactobacillus plantarum had the highest values of titratable acidity of 2.23 % at the end of fermentation, while their pH values reduced with increase in fermentation period. Protein content of mash fermented by Lactobacillus plantarum and naturally fermented peels had the highest value of 21.60 mg/g/dry matter. The carbohydrate content of the Lactobacillus plantarum fermented mash was lower than the values (48.13 mg/g/dry matter) obtained from the mashes fermented by other isolates. Fermentation reduced cyanide content of milled cassava peels and also improve the protein and oil contents of it.

Delayed transplanting; Aged seedlings; Yield reduction; Potential yield; Farmer’s field
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