African Journal of

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12278

Full Length Research Paper

Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)

Olufunke O. Ezekiel1*, Ogugua C. Aworh2, Hans P. Blaschek3, Thaddeus C. Ezeji4
  1Department of Food Technology, University of Ibadan, Ibadan Oyo State, Nigeria. 2Department of Food Technology, University of Ibadan, Ibadan Oyo State, Nigeria. 3Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois, USA. 4Department of Animal Sciences, Ohio State University, Ohio, USA.
Email: [email protected]

  •  Accepted: 07 August 2009
  •  Published: 11 January 2010



Cassava (Manihot esculenta Crantz) peel is one of the solid wastes produced as a consequence of cassava processing. It is low in protein but contains a large amount of carbohydrate, causing an environmental problem with disposal. In order to add-value to this major cassava processing waste and also reduce its resultant environmental pollution, this study investigated the effect of submerged fermentation using Trichoderma viride ATCC 36316 on the protein content and amino acid profile of enzyme and non-enzyme pre-treated cassava peel. Compositional analysis of the product obtained with T. viride in the fermentor revealed that dry biomass increased in crude protein, true protein, crude fat, crude fibre, ash and total dietary fibre. The crude protein increased from 4.21 to 37.63 and 36.52% for enzyme and non-enzyme pre-treated fermented samples respectively with 31.6% as true protein for the former and 29.03% as true protein for the latter while the starch contents reduced considerably in both samples. Starch reduction was from 51.93 to 24.34 and 26.07% for enzyme and non-enzyme pre-treated fermented samples, respectively. The fermented products contained all the essential amino acids; however the chemical score of essential amino acids indicated methionine as the limiting amino acid.


Key words: Cassava peel, Trichoderma viride, enzyme, submerged fermentation, protein, amino acids.