Solid state fermentation improves the quality of soy-cassava diet

Ojimelukwe, P. C. and Nwakanma, A. C. (2022) Solid state fermentation improves the quality of soy-cassava diet. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (3). pp. 341-347. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Abstract Cassava is used as a staple food in many developing countries despite its low nutrient density. Fortification of cassava diets is needed for the prevention of malnutrition and achievement of food security. Cassava-soybean complementary foods were formulated from natural and solid state fermented cassava complemented with soybean. The proximate composition, physicochemical properties, nutritional quality, and sensory properties of the samples were determined (Table 2). The moisture content (7.51) and ash (3.81) content of the solid state fermented (SSF) cassava flour complemented with un-defatted soybean flour was significantly higher (P < 0.05) than of the other samples. Solid state fermentation (SSF) led to the highest reduction in viscosity (from 2,855 to 2,052 cPs). Average weight gain and protein efficiency ratio (PER) of experimental animals fed SSF cassava were the highest. The colour and aroma of SSF diets and that of fermented cassava samples were similar (P > 0.05). The texture of diets from SSF cassava were inferior (P < 0.05) to the other samples. Solid state fermentation of cassava with Rhizopus oligosporus and supplementation with soybean can be used to produce a complementary food that is nutrient dense and nutritionally adequate, although the texture of the product might need to be improved.

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