American Journal of Food Science and Technology
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American Journal of Food Science and Technology. 2015, 3(3), 89-96
DOI: 10.12691/ajfst-3-3-6
Open AccessArticle

Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria

Etsuyankpa M. B.1, , Gimba C. E.2, Agbaji E. B.2, Omoniyi K. I.2, M.M. Ndamitso3 and Mathew J. T.3

1Centre for Preliminary and Extra-mural Studies, Federal University of Technology, Minna, Niger State, Nigeria

2Chemistry Department, Ahmadu Bello University, Zaria, Kaduna State, Nigeria

3Chemistry Department, Federal University of Technology, Minna, Niger State, Nigeria

Pub. Date: July 13, 2015

Cite this paper:
Etsuyankpa M. B., Gimba C. E., Agbaji E. B., Omoniyi K. I., M.M. Ndamitso and Mathew J. T.. Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria. American Journal of Food Science and Technology. 2015; 3(3):89-96. doi: 10.12691/ajfst-3-3-6


The effect of microbial fermentation on the anti-nutrient composition of some cassava products was evaluated by the inoculation of the pulps of four local varieties of cassava, using microorganisms (Saccharomyces cerevisae and Lactobacillus bulgaricus). The results of the study revealed that microbial fermentation caused significant reductions (P < 0.05) in the cyanide (86%), tannins (73%), oxalate (61%), phytate (72%) and saponins (92%) contents of the cassava products. The results of the study suggest that cassava products can be nutritionally improved with Saccharomyces cerevisiae and Lactobacillus bulgaricus fermentations.

Saccharomyces cerevisiae Lactobacillus bulgaricus fermentation anti-nutrients microorganisms inoculation

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