title: A process for protein enrichment of cassava by solid substrate fermentation in rural conditions.
abstract: An artisanal static process for protein enrichment of cassava by solid-state fermentation, developed in laboratory and tested on pilot units in Burundi (Central Africa), provides enriched cassava containing 10.7% of dry matter protein versus 1% before fermentation. Cassava chips, processed into granules of 2-4-mm diameter, are moistened (40% water content) and steamed. After cooling to 40 degrees C, cassava is mixed with a nutritive solution containing the inoculum (Rhizopus oryzae, strain MUCL 28627) and providing the following per 100 g dry matter: 3.4 g urea, 1.5 g KH(2)PO(4), 0.8 g MgSO(4).7H(2)O, and 22.7 g citric acid. For the fermentation, cassava, with ca. 60% moisture content, is spread in a thin layer (2-3 cm thick) on perforated trays and slid into an aerated humidified enclosure. The incubation lasts +/- 65 h. The production of protein enriched cassava is 3.26 kg dry matter/m(2) tray. The effects of the variation of the nutritive solution composition and the inoculum conservation period on the protein production are equally discussed.
authors.affiliation: Burundi Agricultural Sciences Institute, BP 795, Bujumbura, Burundi.
authors.forename: P
authors.initials: P
authors.lastname: Daubresse
authors.forename: S
authors.initials: S
authors.lastname: Ntibashirwa
authors.forename: A
authors.initials: A
authors.lastname: Gheysen
authors.forename: J A
authors.initials: JA
authors.lastname: Meyer