Improvement of Protein Bioavailability by Solid-State Fermentation of Babassu Mesocarp Flour and Cassava Leaves

Abstract

Purpose The worldwide demand of food is continuously increasing along with its selling price. Higher food costs affect the access of poor communities to nutritious food, so become a priority problem to be solved, according to the United Nations. This study provides an alternative and viable contribution to the enrichment of food for poor communities using agricultural byproducts. Methods Samples of a mixture of cassava leaves and babassu mesocarp fermented in solid-state way with Rhizopus oligosporus were submitted to evaluation of protein quantity and quality, by the comparison of the digestibility before and after the solid-state fermentation. The assessment of essential amino acids, relative nutritional value and protein digestibility-corrected amino acid score (PDCAAS) estimated the quality of the protein. Results The solid-state fermentation increased by 15.2% the amount of crude protein and improved quality, resulting in a food with relative nutritional value for 98.18%, equating to the casein (100%). The PDCAAS of fermented mixture (BMF ? 32% CLF) showed results similar to beans and protein textured soybean (PTS) reported, indicating a good source of amino acids (0.6037 to the fermented mixture, 0.6296 for beans and 0.6481 to PTS). The SSF also reduced by 94.18% the amount of cyanide present in the mixture, which is a substance derived from the cassava leaves. Conclusion By the obtained results, it was observed that the use of SSF in byproducts from agroindustry can produce more nutritious food for humans by the transformation of energetic food in structural food which has a higher amount of proteins.

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

“…The protein content of the plain Cassava leaves sample (501) recorded the highest value in comparison to the legume fortified variants. This affirms several reports of the relatively high protein content of cassava leaves (Hidayat et al, 2016;Lancaster & Brooks, 1983;Phuc et al, 2000).However, the protein digestibility is low due to high fibre content and complex formation with tannins through hydrogen bonding and covalent linkages (Natesh et al, 2017), thereby lowering its bioavailability (Boundy-Mills et al, 2019;Morales et al, 2018). Thus, an important reason why cassava leaves should be fortified with legumes rich in bioavailable protein before consumption.…”

Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value

“…Hence, the establishment of a universally acceptable method that produces edible leaves with low cyanide level while maintaining maximum nutritional content is challenging and still far away from being established. Among the efforts made so far, Morales et al [61] proposed a solid-state fermentation of cassava leaves, reducing the cyanide content while improving the nutritional value of the processed leaves. SSF was performed using Rhizopus oligosporus, and babassu mesocarp flour was the substrate used, supplemented by cassava leaf flour.…”

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

“…Among fungi, Rhizopus is one of the most interesting fungal genus for SSF, due to its simple nutritional requirements and growing conditions [12] and the high variety of enzymes that it can produce [13]. In addition, SSF is described as a simple treatment for digestibility improvement [14,15]. It has been successfully applied for ruminal digestibility improvement in fiber rich by-products, like corn stovers [16][17][18], wheat straw [19], camelia seed [20] and corn straw [21], among others.…”