Screening of Microorganisms for Nutritive Enrichment of Non-Marketable Cassava with Organic Supplement

Abstract

Screening of four different microorganisms which were potential to enrich the nutritive value of cassava root mash was described. Selecting which among them is best in soy hull and rice bran was identified. The effect of two organic supplements in enriching the nutritive value of cassava root was determined. Spirulina platensis produced high cell biomass when propagated in an alkaline (pH 10) and in saline (5- 10%) freshwater medium. However, in screening microorganism that was suited for cassava root with soy hull, the yeast (S. cerevisiae) was more efficient in increasing the crude protein (8.93%), fat (2.29%) and fiber content (5.73%) whereas bacteria (Lactobacillus sp.) was more efficient in increasing the ash content (4.94%). In contrast, Lactobacillus sp. was more efficient in mounting the crude protein, fat, fiber and ash content (3.97%, 2.29%, 10.58% and 5.78%, respectively) of cassava root mash with rice bran except in terms of moisture where A. foetidus was consistently efficient in both organic supplements. Between the efficiency of the two organic supplements to improve the nutritive value of cassava root, both were comparable in enriching the protein and moisture content. However, crude fat, fiber and ash enrichment was better with rice bran than with soy hull.