Physico-chemical composition of feed grade cassava peel meal fermented with different levels of baker's yeast

Abstract

This study was conducted to determine the physico-chemical composition of cassava peel meal fermented with varying levels of baker's yeast. Fresh cassava peels (CPM) were milled and divided into four groups and each group was randomly assigned toAngel baker's yeast at 0.0%, 0.2%, 0.4% and 0.6%, respectively. Each group (0.00%, 0.20%, 0.40% and 0.60%) was further divided into four subgroups and each subgroup again randomly assigned to 0- hours, 24 hours, 48 hours and 72 hours fermentation duration, respectively in a 4x4 factorial arrangement of a completely randomized design (CRD). The treated CPM samples were thereafter sundried, analysed for proximate and gross energy composition as well as Bulk density (BD) and water holding capacity (WHC). Results from this study indicated a significant (p