Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria

摘要

The effect of microbial fermentation on the anti-nutrient composition of some cassava products was evaluated by the inoculation of the pulps of four local varieties of cassava, using microorganisms (Saccharomyces cerevisae and Lactobacillus bulgaricus). The results of the study revealed that microbial fermentation caused significant reductions (P < 0.05) in the cyanide (86%), tannins (73%), oxalate (61%), phytate (72%) and saponins (92%) contents of the cassava products. The results of the study suggest that cassava products can be nutritionally improved with Saccharomyces cerevisiae and Lactobacillus bulgaricus fermentations.