Effect of processing of cassava peel-meal on microflora and mineral contents

Abstract

Cassava peels were  subjected to 6 processing methodologies: sun-drying. oven-drying, fermentation and sun-drying,fermentation and oven-drying, chemical treatment and sun-drying and chemical treatment and oven drying. Bacillus spp. wereisolated from all the samples, irrespective of the processing technique involved and their densities were significantly(P<0.05) different among the samples. Aspergillus funigatus was isolated from samples 3 and 5. Calcium and phosphoruscontents were comparable between samples 5 and 6 were significantly (P<0.05) higher than the other treatments due to inherentcalcium and phosphorus in the experimental cocoa pod ash. The other minerals were comparable to some extent in all thesamples.