Protein enrichment of cassava residue using Trichoderma pseudokoningii (ATCC 26801)

Abstract

Solid state fermentation of cassava residue with Trichodermapseudokoningii was conducted for 12 days. The fermentation was carried out at temperature of 24 °C and a pH of 5.0. Urea and ammonium sulphate were used as nutrient sources and moisture content varied at 60 and 70 %. Protein content of the unfermented cassava residue was increased from 8.4 to 12.5 % when urea was used with initial moisture content of 70 % w/v. This study showed that a maximum of 48.1 % protein enrichment was achieved using urea as a source of nutrient for the growth of the fungi, whiles ammonium sulphate achieved 36.9 % protein enrichment under the same condition.