Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’

Ketiku, A. O.; Akinyele, I.O.; Keshinro, O.O.; Akinnawo, O.O.

doi:10.1016/0308-8146(78)90022-5

Cited by 30 publications

(10 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These reductions are crucial to increase the inclusion levels of FL diets as high concentration of these ANFs can be detrimental to growth, for instance 0.5% purified phytic acid supplemented in feed can reduce 10% growth rate in rainbow trout (Spinelli et al, 1983). Although other ANFs such as saponins, oxalate and cyanogenic glycosides, were not evaluated in the present study, they are also reduced when raw materials are fermented (Ketiku et al, 1978;Eka, 1980;Fenwick and Oakenfull, 1983).…”

Section: Discussionmentioning

confidence: 85%

Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets

Bui

Nguyen

et al. 2015

Aquaculture

View full text Add to dashboard Cite

The study aimed to investigate if fermentation of sweet lupin, Lupinus angustifolius, increases inclusion level of the lupin by replacing fishmeal content in the formulated diets of juvenile barramundi. Sweet lupin kernel was fermented by Lactobacilli (3.10 8 CFU/g) for 72 hours to be used to replace fishmeal at 0, 30, 45, 60 and 75% of inclusion levels. The results showed that the fermentation of lupin significantly reduced the amount of antinutrients and improved the amino acid profile of the lupin. The growth rates of the juvenile barramundi were not adversely affected by the different inclusion levels of fermented lupin in the diets. There was an even significant increase in the final weight and length of the barramundi fed 45% and 60% fishmeal replacement diets. The survival rates were more than 93% in all dietary treatments. Feed conversion rates (FCR) were unchanged among the diets, except significantly higher FCR shown in 75% fishmeal replacement diet. The differences of protein digestibility among diets were not significant. However, hydrolyzed fat and phosphorus in the diets significantly increased (p<0.05) when the fermented lupin inclusion level rose from 30% to75%. Fish carcass protein, fat and energy contents were not significantly affected by any diet, while essential amino acid profiles revealed a little change. In conclusion, the fermentation by Lactobacilli improved the lupin's nutritional quality, allowing higher inclusion level in barramundi diets.

show abstract

Section: Discussionmentioning

confidence: 85%

Optimized fermented lupin (Lupinus angustifolius) inclusion in juvenile barramundi (Lates calcarifer) diets

Bui

Nguyen

et al. 2015

Aquaculture

View full text Add to dashboard Cite

show abstract

“…Retting did not occur unless either the Bacillus sp. Lafun, a powder made from dried partially fermented cassava, is eaten in parts of Western Nigeria (Ketiku et al 1978;Ogunsua & Adedeji 1979). was present.…”

Section: Studies On the Microbiology Of Cassava Retting For Foo-foo Pmentioning

confidence: 99%

Studies on the microbiology of cassava retting for foo‐foo production

Okafor

Ijioma

Oyolu

1984

Journal of Applied Bacteriology

View full text Add to dashboard Cite

Okafor N. Ijioma B. Oyolu, C. 1984. Studies on the microbiology of cassava retting for foo‐foo production. Journal of Applied Bacteriology56, 1–13. Five bacteria (Bacillus, Lactobacillus, Klebsiella, Leuconostoc, and Corynebacterium) and a yeast (Candida spp.) were isolated from cassava being fermented for foo‐foo production. Retting of cassava was assessed by determining the weight required to crush cylindrical cassava pieces. A weight in excess of 2.5 kg was required to crush an unfermented peeled cassava cylinder 4 mm diameter and 4 cm long whereas a weight as small as 20 g could crush the same piece after retting. The organisms were studied for their ability to cause retting of sterile cassava pieces, alone or in various combinations. Retting did not occur unless either the Bacillus sp. or the Corynebacterium sp. was present. Only these two organisms hydrolysed starch. The lactic acid bacteria lowered the pH of the fermenting medium although they did not bring about retting. The typical aroma of foo‐foo was produced, however, only when the lactic acid bacteria were present in the mixture. Only the Corynebacterium sp., was, however, shown to produce pectinolytic enzymes and it is possible that the Bacillus sp. caused retting by disintegrating other cell components. The typical aroma of foo‐foo is disliked by some individuals and it seems possible that foo‐foo with a bland aroma, which will presumably be more acceptable to this group, can be produced by using organisms causing retting while excluding those forming lactic acid.

show abstract

“…Boiling, drying, steaming and frying are more familiar techniques in Asian countries than fermentation which is widely popular in most African countries and Latin America. The efficiency of fermentation of cassava as one of the best methods for cyanogen elimination has been well documented (Ketiku et al 1978 ;Ikediobi and Onyike 1982 ;Ayernor 1985 ;Okafor and Ejiofor 1986 ;Oyewole and Odunfa 1992 ;Padmaja et al 1993). The residual cyanogens in processed cassava exist as glucoside, cyanohydrin or free cyanide and the extent to which these are present is of prime signiÐcance to the safety of cassava foods.…”

Section: Introductionmentioning

confidence: 95%