Hydrogen Cyanide and Phytate Content of Cassava Peel Meal Fermented with Different Levels of Baker’s Yeast
DOI:
https://doi.org/10.51791/njap.vi.6335Keywords:
anti-nutritional factors, phytate, cyanide, hydrogen, Cassava peelAbstract
This study determined the hydrogen cyanide (HCN) and phytate content of cassava peel meal fermented with Angel®baker’s yeast (Saccharomyces cerevisiae). Fresh cassava (CPM) were milled and divided into four groups. Each group was randomly assigned to Angel® baker’s yeast at 0.00%, 0.20%, 0.40% and 0.60% respectively. Each group was further assigned to 0hour, 24 hours, 48 hours and 72 hours fermentation duration, respectively in a 4 x4 factorial arrangement of a completely randomized design (CRD) experiment. Results showed that HCN content of the cassava peel meal fermented with baker’s yeast ranged from 5.86mg/kg for 0.40%/24hours to 13.29mg/kg for 0.20%/0hour. Baker’s yeast level showed no significant (p>0.05) effect of CPM fermentation, fermentation duration effect on CPM indicated a significantly different (p<0.05) value at 24hrs fermentation duration. Phytate content ranged from 1293.33mg/kg to 3136.66mg/kg with treatment 0.20%/24hours and 0.40%/48hours recording the lowest and highest values. Baker’s yeast level effect on phytate content indicated a significant (p<0.05) increase at 0.40%. The baker’s yeast level effect showed decreased HCN level with increasing levels of baker’s yeast.