Received: 06-03-2018
Accepted: 08-05-2018
DOI:
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Enrichment of Protein inCassava Residuesby Simultaneous Saccharification and Fermentation
,
Pham Kim Dang
1
,
Tran Hiep
1
,
Ngo Thi Huyen Trang
2
,
Nguyen Thi Nguyet
2
,
Vu Van Hanh
2
Keywords
Cassava residues, saccharification, enzyme, protein enrichment, fermentation
Abstract
The aim of study was to improve the nutritional quality of cassava residues by means of simultaneous saccharification and fermentation. Cassava residues were mixed with water at the rate of 30% and saccharification was carried out with crude enzymes (α-amylase, glucoamylase, cellulase) at different concentrations (0, 2, 4, 6, 8, 10%). After 24 hours, at 8 and 10% crude enzymes, the reducing sugar was highest while the starch and crude fiber content were lowest. Simultaneous saccharification and liquid fermentationof cassava residues were conducted in 3L fermenters supplemented with 8% enzyme, 1% (NH4)2SO4and S. cerevisiae, Lactobacillus sp., and Bacillus sp. (107cfu/ml of each) at room temperature. After 48 hours fermentation the crude protein increased by 7.3 times and real protein increased by 5.5 times compared with unfermented cassava residues, while HCN decreased to 20.54 mg/kg, organic acid increased by 5.9 times, pH value was 3.7. The fermented product had good flavor, slight acidity and no aflatoxin.
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