Hydrogen Cyanide and Phytate Content of Cassava Peel Meal Fermented with Different Levels of Baker’s Yeast

Abstract

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.