Protein Enrichment Using Cassava Residue

SCREENING OF MICROORGANISMS FOR NUTRITIVE ENRICHMENT OF NONMARKETABLE CASSAVA WITH ORGANIC SUPPLEMENT

Maria Elena T. Caguioa

Introduction • Rich in calories

SCREENED MICROORGANISM S

• Deficient in protein, fat and some minerals and vitamins • Lower nutritional value than cereals, legumes and other tuber and root crops • Abundant in our country

PRODUCTION OF NUTRITIVELYENRICHED CASSAVA ROOT

ORGANIC SUPPLEMENT

Significance EXPLOITATIO N OF ARABLE LAND EXPLOITATION OF SEA

POPULATION DEMAND IN PROTEIN

PRICE OF TRADITIONAL INGREDIENTS

SCREENED MICROORGANISMS

PRODUCTION OF SINGLE CELL PROTEIN

NONMARKETABLE CASSAVA ROOT

ABUNDANT AND CHEAP NONTRADITION AL ENRICHED ANIMAL FEEDS

Objective s Identify the pH level and salt (NaCl) concentration of Spirulina freshwater medium that gives greater yield of algal protein. Compare the effect of organic supplements in terms of crude protein, fat, fiber, ash and moisture content. Evaluate the performance of selected fungi, yeast, microalgae and bacteria in terms of crude protein, crude fat, crude fiber, ash and moisture content of cassava root mash. Identify the most suitable microorganism for the effective enrichment of cassava with different organic supplement.

Methodology Chemical Characterization of Spirulina freshwater medium pH Determination T1 – pH 8 T2 – pH 9 T3 – pH 10 T4 – pH 11 Salinity Determination T1 – 5 % T2 – 10% T3 – 15% T4 – 20%

Methodology Production of Single Cell Protein (SCP) Using Cassava Substrate Factor A (organic Supplement) S1 – Control (No Supplement) S2 – Soy Hull T3 – Rice Bran Factor B (Microorganisms) M1 – Control (Unfermented) M2 – Fungi (Aspergillus foetidus) M3 – Yeast (Saccharomyces cerevisiae) M4 – Microalgae (Spirulina platensis) M5 – Bacteria (Lactobacillus sp.)

Methodology Preparation of 4 alkaline freshwater media

Preparation of 4 saline freshwater media

Inoculation of Mother Spirulina culture

Growing the juvenile microalgae

Harvesting the algal scum

Methodology

Cultivation and acclimatization of the inoculum Pre-screening of the microorganisms

Preparation of Cassava Root Mash

Cassava – Soy Hull Substrate

Pure Cassava Root

Inoculation of the microorganisms Drying Proximate Chemical Analysis

CassavaRice Bran Substrate

Key Results

Table 1. SCP yield as affected by varying pH of freshwater medium of Spirulina platensis

pH Level

SCP Yield (g)

8

1.08 d

9

2.57 c

10

4.66 a

11

3.11 b

Table 2. SCP Yield as affected by varying salt (NaCl) concentration of freshwater medium of Spirulina platensis

Treatment (%)

SCP Yield (g)

5

1.29 ab

10

1.88 a

15

0.61 bc

20

0.23 c

Key Results Table 3. Percent Crude Protein of Cassava Root Mash as Affected by Organic Supplements and Microorganisms

ORGANIC SUPPLEMENTS (%)

MICROORGANISMS

MEAN (%)

Soy Hull

Rice Bran

None

2.30 e

2.30 d

2.30 c

Fungi (A. foetidus)

4.47 b

3.57 b

4.02 b

Yeast (S. cerevisiae)

8.93 a

3.19 c

6.06 a

Microalgae (S.

3.53 c

3.25 c

3.39 b

Key Results Table 4. Percent Crude Affected by Microorganisms

Fat of Cassava Root Mash as Organic Supplements and

ORGANIC SUPPLEMENTS MEAN MICROORGANISMS (%) (%) Soy Hull

Rice Bran

None

1.01 c

1.01 d

1.01 c

Fungi (A. foetidus)

0.78 d

2.31 ab

1.54 bc

Yeast (S. cerevisiae)

2.29 a

2.24 b

2.26 a

Microalgae (S. platensis)

0.94 c

1.83 c

1.40 bc

Key Results Table 5. Percent Crude Fiber of Cassava Root Mash as Affected by Organic Supplements and Microorganisms

MICROORGANISMS

ORGANIC SUPPLEMENTS (%)

MEAN (%)

Soy Hull

Rice Bran

None

1.72 e

1.72 e

1.72 b

Fungi (A. foetidus)

3.60 b

8.62 c

6.11 a

Yeast (S. cerevisiae)

5.73 a

4.10 d

4.87 a

Microalgae (S. platensis)

2.47 d

9.51 b

5.99 a

Bacteria (Lactobacillus sp.)

2.54 c

10.58 a

6.41 a

Key Results Table 6. Percent Ash Content of Cassava Root Mash as Affected by Organic Supplements and Microorganisms

MICROORGANISMS

ORGANIC SUPPLEMENTS (%)

MEAN (%)

Soy Hull

Rice Bran

None

2.31 b

2.31 d

2.31 b

Fungi (A. foetidus)

1.61 d

5.25 b

3.43 b

Yeast (S. cerevisiae)

2.23 b

4.93 c

3.58 b

Microalgae (S. platensis)

1.90 c

5.04 bc

3.47 b

Bacteria (Lactobacillus sp.)

4.94 a

5.78 a

5.36 a

Key Results Table 7. Percent Moisture Mash as Affected by Microorganisms MICROORGANISMS

Content of Cassava Root Organic Supplements and

ORGANIC SUPPLEMENTS (%)

MEAN (%)

Soy Hull

Rice Bran

None

3.73 d

3.73 e

3.73 c

Fungi (A. foetidus)

8.28 a

10.31 a

9.30 a

Yeast (S. cerevisiae)

4.65 c

6.05 c

5.35 b

Microalgae (S. platensis)

3.54 e

7.87 b

5.70 b

Bacteria (Lactobacillus sp.)

6.01 b

5.07 d

5.54 b

Mean

5.24 a

6.61 a

Conclusion 

The microalgae, Spirulina platensis best yield a high amount of single cell protein when cultivated at an alkaline freshwater medium with a pH 10 and in saline medium at 5-10% salt (NaCl) concentration.

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Rice bran was significantly better than soy hull as an organic supplement in mounting the crude fat, fiber and ash content of cassava root while both supplements can be used in enriching the crude protein and moisture content of cassava root mash.

Conclusion  Saccharomyces cerevisiae was the most efficient in enriching the crude protein, fat and fiber content of cassava root mash while Lactobacillus sp. in ash content although it is also equally best in fat content with yeast. A. foetidus was the best in increasing the moisture content of cassava while equally best with S. platensis, Lactobacillus sp., and S. cerevisiae in fiber content of cassava root.

Conclusion 

Among the selected microorganisms used, Saccharomyces cerevisiae (yeast) performed best in increasing the crude protein, crude fat and crude fiber content of cassava with soy hull while Lactobacillus sp. (bacteria) marked the greatest increase in the ash content and Aspergillus foetidus (fungi) in the moisture content. In contrary, Lactobacillus sp.(bacteria) performed best in mounting the crude protein, crude fat, crude fiber and ash content of cassava-rice bran substrate while A. foetidus (fungi) markedly escalate the moisture content. This denotes that when soy hull is used as an organic supplement with cassava, Saccharomyces cerevisiae is utilized for best result in terms of crude protein, crude fat and crude fiber. Nonetheless, Lactobacillus sp. is employed for best result in crude protein, fat, fiber and ash when rice bran is added with cassava root.

Recommendations 

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Screening other strain of microorganisms with high conversion efficiency of protein from cassava root is worthy of further investigation. Fermentation procedure must be further improved by adding inorganic supplements. Different fermentation procedures such as solid state fermentation, artisanal process, and submerged fermentation can be performed. A study on the effect of fermentation period and pH can be conducted. Other organic supplements that are non-cellulosic such as groundnut, manure and urine can be utilized. The amount of the microorganisms to be inoculated with cassava root mash can be increased.

Acknowledgement Dr. Maria Teresa SJ. Valdez Prof. Estelita B. Bugarin Dr. Elsa C. Molina Mr. Cezario H. Valdez Mr. Christopher Esteban Mr. Joel B. Ellamar

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