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A process for protein enrichment of cassava by solid substrate fermentation in rural conditions
Author(s) -
Daubresse P.,
Ntibashirwa S.,
Gheysen A.,
Meyer J. A.
Publication year - 1987
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260290807
Subject(s) - dry matter , fermentation , solid state fermentation , food science , chemistry , citric acid , aeration , botany , biology , organic chemistry
An artisanal static process for protein enrichment of cassava by solid‐state fermentation, developed in laboratory and tested on pilot units in Burundi (Central Africa), provides enriched cassava containing 10.7% of dry matter protein versus 1% before fermentation. Cassava chips, processed into granules of 2–4‐mm diameter, are moistened (40% water content) and steamed. After cooling to 40°C, cassava is mixed with a nutritive solution containing the inoculum ( Rhizopus oryzae , strain MUCL 28627) and providing the following per 100 g dry matter: 3.4 g urea, 1.5 g KH 2 PO 4 , 0.8 g MgSO 4 ·7H 2 O, and 22.7 g citric acid. For the fermentation, cassava, with ca. 60% moisture content, is spread in a thin layer (2–3 cm thick) on perforated trays and slid into an aerated humidified enclosure. The incubation lasts ± 65 h. The production of protein enriched cassava is 3.26 kg dry matter/m 2 tray. The effects of the variation of the nutritive solution composition and the inoculum conservation period on the protein production are equally discussed.

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