Abstract

B. Boboye* and J.O. Ajayi

Tubers of cassava (Manihot esulenta) was naturally fermented at room temperature of 28°C to 30°C for four days. Liquor was expressed from the fermented cassava and used to ferment ground cassava peels as 28 to 30°C. Bacteria associated with the fermentation of the cassava were isolated. Identities of these microbes are a member of Enterobacteria, Corynebacterium, Micrococcus, Staphylcoccus and Aerococcus species. Nutritional quality of the unfermented peels changed during the natural fermentation. Cyanide and carbohydrate contents of the peels decreased by 25.8% and 57.1% respectively. Amounts of moisture, mineral, protein, fibre and fat of the peels increased after fermentation.

Nutritional changes; Natural fermentation; Cassava peels

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