Effects of White Rot Fungi on Increasing the Nutritional Value of Cassava Starch Wastes
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Abstract
The experiment employed Completely Randomized Design which consisted of 5 groups and in each group contained 3 replications. Group 1 was casava waste fermented with L. squarrosulus. Group 2 was casava starch waste fermented with P. sajor-caju (Fr.) Sing. Group 3 was casava starch waste fermented with P. ostreatus. Group 4 was casava waste fermented with L. polychrous Lev. Group 5 (control) was casava starch waste incubated at 27 degree Celsius (P. sajor-caju (Fr.) Sing. and P. ostreatus spawn), and 35 degree Celsius (L. squarrosulus and L. polychrous spawn) for 28 days. The experiment employed Completely Randomized Design which consisted of 5 groups and in each group contained 3 replications. Group 1 was casava starch waste fermented with L. squarrosulus. Group 2 was casava starch waste fermented with P. sajor-caju (Fr.) Sing. Group 3 was casava starch waste fermented with P. ostreatus. Group 4 was casava starch waste fermented with L. polychrous Lev. Group 5 (control) was casava starch waste incubated at 27 degree Celsius (P. sajor-caju (Fr.) Sing. and P. ostreatus spawn), and 35 degree Celsius (L. squarrosulus and L. polychrous spawn) for 28 days. It was found that casava starch wasted fermented with L. squarrosulus had 5.18 mg/ml protein while the control group had 0.72 g/kg protein. Protein contents and reducing sugar data were collected every week. The research found that all the experimental groups fermented with mushroom spawns contained significantly higher protein content (P<0.01). This also occurred with reducing sugar. The 4 groups fermented with mushroom spawns had significantly higher reducing sugar (P<0.01) than control group. We can conclude from the experiment results that by using all 4 mushroom species fermented in casava starch waste can increase protein and reducing sugar content.
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