Physico-chemical composition of feed grade cassava peel meal fermented with different levels of baker's yeast

Abstract

This study was conducted to determine the physico-chemical composition of cassava peel meal fermented with varying levels of baker's yeast. Fresh cassava peels (CPM) were milled and divided into four groups and each group was randomly assigned toAngel baker's yeast at 0.0%, 0.2%, 0.4% and 0.6%, respectively. Each group (0.00%, 0.20%, 0.40% and 0.60%) was further divided into four subgroups and each subgroup again randomly assigned to 0- hours, 24 hours, 48 hours and 72 hours fermentation duration, respectively in a 4x4 factorial arrangement of a completely randomized design (CRD). The treated CPM samples were thereafter sundried, analysed for proximate and gross energy composition as well as Bulk density (BD) and water holding capacity (WHC). Results from this study indicated a significant (p<0.05) increase in crude protein (CP) content of CPM with increasing levels of yeast with0.60% yeast level recording significantly higher (p< 0.05) value (13.50%) than 0.00% (6.59%). The crude fibre content of cassava peel meal (CPM) treated with different levels of baker's yeast showed no significant (p>0.05) difference. Ether Extract (EE) decreased with increasing levels of baker's yeast from (0.20%). No discernible trend was recorded in the ash content of CPM at different levels of baker's yeast, though the control (0.00%) recorded significantly higher (p<0.05) ash value (11.38%) than 0.20% and 0.60%. Baker's yeast levels effect showed a consistent decline in NFE values with increasing levels of baker's yeast, values for 0.00% and 0.20% were significantly higher (p<0.05) than those for 0.40% and 0.60%. Bulk density increased with level of baker's yeast and duration of fermentation achieving a peak value (0.38g/cm ) at 0.60%. Water holding capacity conversely reduced with increasing duration and fermentation with the highest value (1.65g water/ g feed).The baker's yeast level effect showed increased gross energy with increasing levels of baker's yeast for fermented cassava peel. The use of baker's yeast in cassava peel fermentation proved to be a means of nutrient enrichment for cassava peels.