Effects of fungal treatment on the in vitro degradation of cassava
The objective of this experiment was to increase the nutrient value of cassava by the solid state fermentation technique (SSF). Peeled cassava root was fermented for 10 days under solid state fermentation culture with two different fungi (Aspergillus niger and Rhizopus oryzae). A follow-up in-vitr...
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| Format: | Article |
| Language: | English |
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Fundación CIPAV, Cali, Colombia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23647/1/Effects%20of%20fungal%20treatment%20on%20the%20in%20vitro%20degradation%20of%20cassava.pdf |
| _version_ | 1796970401804320768 |
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| author | Ramin, Mohammad Yaakub, Halimatun Alimon, Abdul Razak Mohd Jelan, Zainal Aznam |
| author_facet | Ramin, Mohammad Yaakub, Halimatun Alimon, Abdul Razak Mohd Jelan, Zainal Aznam |
| author_sort | Ramin, Mohammad |
| collection | UPM |
| description | The objective of this experiment was to increase the nutrient value of cassava by the solid state fermentation technique (SSF). Peeled cassava root was fermented for 10 days under solid state fermentation culture with two different fungi (Aspergillus niger and Rhizopus oryzae). A follow-up in-vitro gas production experiment was conducted in order to determine the kinetics of fermentation (degradation rate) using cassava from the two SSF. There was an increase in crude protein concentration due to treatment of cassava with A. niger but not with R. oryzae compared to the unfermented treatment (fresh cassava). Acid detergent fibre (ADF) and neutral detergent fibre (NDF) were greater for both fermented treatments compared to the unfermented treatment. The rate of fermentation, in vitro organic matter digestibility (IVOMD) and metabolizable energy (ME) were greater, and gas production was higher, from the cassava fermented with R. oryzae after 10 days SSF compared to cassava fermented for 10 days with A. niger or the unfermented cassava. It was concluded that A. niger is an effective fungus to increase the crude protein of cassava. |
| first_indexed | 2024-03-06T07:57:30Z |
| format | Article |
| id | upm.eprints-23647 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:57:30Z |
| publishDate | 2011 |
| publisher | Fundación CIPAV, Cali, Colombia |
| record_format | dspace |
| spelling | upm.eprints-236472020-01-30T03:54:13Z http://psasir.upm.edu.my/id/eprint/23647/ Effects of fungal treatment on the in vitro degradation of cassava Ramin, Mohammad Yaakub, Halimatun Alimon, Abdul Razak Mohd Jelan, Zainal Aznam The objective of this experiment was to increase the nutrient value of cassava by the solid state fermentation technique (SSF). Peeled cassava root was fermented for 10 days under solid state fermentation culture with two different fungi (Aspergillus niger and Rhizopus oryzae). A follow-up in-vitro gas production experiment was conducted in order to determine the kinetics of fermentation (degradation rate) using cassava from the two SSF. There was an increase in crude protein concentration due to treatment of cassava with A. niger but not with R. oryzae compared to the unfermented treatment (fresh cassava). Acid detergent fibre (ADF) and neutral detergent fibre (NDF) were greater for both fermented treatments compared to the unfermented treatment. The rate of fermentation, in vitro organic matter digestibility (IVOMD) and metabolizable energy (ME) were greater, and gas production was higher, from the cassava fermented with R. oryzae after 10 days SSF compared to cassava fermented for 10 days with A. niger or the unfermented cassava. It was concluded that A. niger is an effective fungus to increase the crude protein of cassava. Fundación CIPAV, Cali, Colombia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/23647/1/Effects%20of%20fungal%20treatment%20on%20the%20in%20vitro%20degradation%20of%20cassava.pdf Ramin, Mohammad and Yaakub, Halimatun and Alimon, Abdul Razak and Mohd Jelan, Zainal Aznam (2011) Effects of fungal treatment on the in vitro degradation of cassava. Livestock Research for Rural Development, 23 (7). art. no. 145. ISSN 0121-3784 http://www.lrrd.org/lrrd23/7/rami23145.htm |
| spellingShingle | Ramin, Mohammad Yaakub, Halimatun Alimon, Abdul Razak Mohd Jelan, Zainal Aznam Effects of fungal treatment on the in vitro degradation of cassava |
| title | Effects of fungal treatment on the in vitro degradation of cassava |
| title_full | Effects of fungal treatment on the in vitro degradation of cassava |
| title_fullStr | Effects of fungal treatment on the in vitro degradation of cassava |
| title_full_unstemmed | Effects of fungal treatment on the in vitro degradation of cassava |
| title_short | Effects of fungal treatment on the in vitro degradation of cassava |
| title_sort | effects of fungal treatment on the in vitro degradation of cassava |
| url | http://psasir.upm.edu.my/id/eprint/23647/1/Effects%20of%20fungal%20treatment%20on%20the%20in%20vitro%20degradation%20of%20cassava.pdf |
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