Protein Enrichment of Cassava by Solid State Fermentation

Abstract

Solid-state fermentation of cassava by Aspergillus oryzae and Curvularia sp at 90%-95% relative humidity was studied to increase protein content in solid medium (2-4 mm length cassava as a carbon source and other nutrients). The results showed that the ratio of urea : ammonium sulfate, 4:0 ; the initial moisture conent of solid medium, 60% ;  and the ratio of mixed culture, Aspergillus oryzae : Curvularia sp, 2:1 gave the highest protein content 13.95% (w/w) in the solid medium at the fermentation time of 48 hours.