EFFECT OF AEROBIC FERMENTATION OF CASSAVA ON THE NUTRIENT COMPOSITION OF ITS PRODUCT

Résumé

Aerobic fermentation of cassava was carried out to determine the nutrient quality of the final product with a view to optimizing its use in poultry diets. Two varieties of cassava TMS 30572 and OTA were peeled, chipped and heaped for fermentation. Samples were taken at days 0, 3, 5 and 7 for determination of moisture, crude protein, crude fibre, ether extract and cyanide levels. Fermentation was carried out in both dry and wet seasons. Results showed that major changes in composition were in the moisture content which increased with corresponding decreases in dry mater content with increasing period of fermentation for both seasons studied. Protein content increased up to a period of 3 days after which it declined. A similar trend was observed in both wet and dry seasons. However, it was noted that a higher moisture content with a correspondingly lower dry matter content was reported for all samples in the wet season when compared to their counterparts in the dry season. Cyanide content was reduced with an increasing period of fermentation in all samples irrespective of variety and season. Further studies are recommended to investigate the possibility of increasing protein content by fermentation.