PROXIMATE AND GROSS ENERGY COMPOSITION OF CASSAVA PEEL MEAL FERMENTED WITH VARYING LEVELS OF BAKER'S YEAST

Abstract

This study was conducted to determine the proximate and energy composition of cassava peel meal fermented with baker's yeast. Fresh cassava peels (CPM) were milled and divided into four groups. Fach group was randomly assigned to Angel baker's yeast at 0.0%, 0.2%, 0.4% and 0.6%, respectively. Each group was assigned to 0 hours, 24 hours, 48 hours and 72 hours fermentation duration respectively. Results from this study indicated a significant (P<0.05) increase in crude protein CP) content of CPM with increasing levels of yeast, resulting in T0.60 yeast level recording significantly (P<0.05) higher value (13.50%) than T0.00% (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 T0.20%). No discernable trend was recorded in the ash content of CPM at different levels of baker's yeast, though the control (T0.00%) recorded significantly (P<0.05) higher ash value (11.38%) than T0.20% and T0.60%. Baker's yeast levels effect showed a consistent decline in NFE values with increasing levels of baker's yeast, values for T0.00% and T0.20% were significantly (P<0.05) higher than those for T0.40% and T0.60%. The baker's yeast level effect showed increased gross energy with increasing levels of baker's yeast.