Protein Enrichment of Cassava Pulp Using Microorganisms Fermentation Techniques for Use as an Alternative Animal Feedstuff

摘要

This study was aimed to evaluate the optimal condition for improving protein content of cassava pulp through microbial fermentation under the various urea condition for further use as an animal feed. Cassava pulp were fermented with each pure strain of A. oryzae, S. cerevisiae or C. utilis using urea as Nitrogen (N) source (0, 0.25, 0.5, 0.75, 1.0 and 1.25%) for 7 days. Reducing sugar, crude protein, amino N and moisture were measured daily. Chemical analysis revealed that there was a significant increase (p<0.05) in the reducing sugar, crude protein and amino N of fermented cassava pulp compared to unfermented. Fermented cassava pulp with A. oryzae was found to enhance higher protein and amino N contents than C. utilis and S. cerevisiae. In which, the optimal condition to produce highest biomass of A. oryzae were 0.75% urea and fermented for 4 days this condition can be improved protein and amino N from 2.59 and 0.89% (unfermented) to 17.4 and 15.13%, respectively. It is suggested that the use of cassava pulp fermented with A. oryzae at 0.75% urea for 4 days can improve protein and amino N by up to 17.4 and 15.13%, respectively which would subsequently provide a good feedstuff for animals.