Fermentation of Cassava (Manihot esculenta) and Ripe Plantain Peels (Musa paradisiaca) in the Production of Animal Feed

Aims: To study the effects of fermentation on the nutrient composition of cassava and ripe plantain peels.

Study Design: Raw cassava and ripe plantain peel blends were varied at different ratio (100:0, 70:30, 60:40, 50:50 and 0:100) and fermented for 96 h.

Place and Duration of Study: Department of Microbiology and Department of Animal Production and Health, Federal University of Akure, Ondo State between October 2015 and July 2016.

Methodology: Microbial analysis was carried out using potato dextrose agar, nutrient agar and De man Rogosa agar. pH and total titratable acidity analysis were carried out. Proximate and mineral composition of the blends was also carried out.

Results: A total number of fifteen (15) microorganisms were isolated during the fermentation of cassava-plantain blend; these comprise of four molds (Penicillium notatum, Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer), ten bacteria (Bacillus subtilis, Lactobacillus plantarum, Lactobacillus fermetum, Pedicoccus acidilactic, Lactobacillus delbrueckii, Micrcoccus luteus, Enterobacter cloacae, Bacillus cereus, Leuconostoc mescenteriodes and Staphylococcus aureus and a yeast (Saccharomyces cerevisae). The pH and TTA values of cassava and plantain peel blends varied as the fermentation day progresses. The proximate composition showed an increase in nutritive value of the fermented sample when compared with raw samples. There was significant increase in the mineral composition of the fermented samples when compared with the raw samples.