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首页> 外文期刊>African Journal of Biotechnology >Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)
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Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)

机译：用淹没的发酵用胆汁霉菌Viride（ATCC 36316）蛋白质富集木薯果皮（ATCC 36316）

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摘要

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.
机译：木薯（Manihot Esculenta Crantz）Peel是由于木薯加工而产生的固体废物之一。它在蛋白质中较低，但含有大量的碳水化合物，导致处理环境问题。为了增加这一主要的木薯处理废物并降低其产生的环境污染，本研究调查了使用αrichodermaviride的浸没式发酵的效果？ATCC 36316对酶含量和酶的氨基酸分布和非酶Pre -treated木薯剥皮。用Δt获得的产物的组成分析。 vile？在发酵罐中显示，干生物量在粗蛋白质，真正的蛋白质，粗脂肪，粗纤维，灰分和全膳食纤维中增加。粗蛋白质从4.21〜37.63和36.52％的酶和非酶预处理的发酵样品增加31.6％，为前者的真实蛋白质和29.03％作为后者的真实蛋白质，而在两个样品中淀粉含量显着降低。淀粉减少为51.93至24.34和26.07％，分别为酶和非酶预处理的发酵样品。发酵产物含有所有必需的氨基酸;然而，必需氨基酸的化学评分表示为甲硫氨酸作为限制氨基酸。

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