Antioxidants and antigenotoxic properties of Rhizopus oligosporus fermented cassava (Manihot esculenta Crantz)

Abstract

The antioxidant and antigenotoxic effects of solid state fermented cassava (Manihot esculenta Crantz) using Rhizopus oligosporus were investigated. Solid state fermentation was carried out for 72 hours at room temperature under acidic and basic conditions. Total phenolic content were signi?cantly (p<0.05) higher for peeled and unpeeled cassava when compared to fermented forms at pH 7 and 5, respectively. Similarly, the total ?avonoid contents of peeled and unpeeled cassava at pH 4 and 7 were signi?cantly (p<0.05) higher than in fermented cassava. The Allium cepa assay was used to assess the antigenotoxic effects of unfermented and fermented peeled and unpeeled cassava. The fermented extracts did not induce chromosomal type aberrations in the treated cells. The present study thus showed that R. oligosporus has the ability to breakdown cassava and considerably increase the antioxidant properties in fermented cassava peeled and unpeeled, which may serve as natural antioxidants in industrial broiler chickens. 1.