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The application of fungal biotechnology for nutrient value addition and improvement of agroindustrial wastes is critical in the development of protein-rich feed for livestock. This study evaluated conventional methods for protein enrichment of cassava peels by solid substrate fermentation using monoand co-cultures of Aspergillus niger and Trichoderma viride. Sterile and non-sterile cassava peels inoculated with mono-cultures of A. niger or T. viride and co-cultures of A. niger and T. viride were spontaneously fermented for 21 days at 24°C. Fermented substrates were harvested at 0, 7, 14, and 21 days intervals, then oven-dried at 60°C, milled in a blender and further assayed for ash, carbohydrate, crude fibre, fat, and protein contents. Results showed that percentage increase in protein contents after 21 days incubation of sterile cassava peels were 71.02% (for mono-culture of A. niger) and 71.64% (for mono-culture of T. viride); co-culture of A. niger and T. viride yielded a 129.00% increase in protein. Enhanced percentage increase in protein content of the non-sterile cassava peels was 126.80% (for mono-culture of A. niger) and 168.34% (for mono-culture of T. viride) in contrast with 63.47% obtained for the co-culture of A. niger and T. viride in non-sterile cassava peels, which was attributable to possible antibiosis due to microbial competition. Ash content significantly (p≤0.05) increased for 21 days while carbohydrate, crude fibre and fat contents in both sterile and non-sterile cassava peels decreased over the same period. These findings underscore the fact that protein content of cassava peels can be significantly (p ≤0.05) enriched through fungal biotechnology to produce value-added feed supplement for livestock. The practical implications of these findings are discussed.

studies in fungi

The biotechnological potential of using mono– and co–cultures of Aspergillus niger van Tieghem and Trichoderma viride Pers ex Fr. to enhance the protein content of cassava (Manihot esculenta Crantz) peels by solid substrate fermentation