Cassava root meal which has been used as good alternative energy source in poultry and pig diets is increasingly becoming an important energy source for feeding the world’s human population. There are however, several by-products of cassava harvest ranging from the leaves, peels and pulp which have potential as feed ingredients in poultry rations. Cassava peels and pulps are moderate to high in...

Cassava processing is an economically viable venture in tropical Africa where cassava is consumed in various forms, but cyanogenic glycosides that are contacted during cassava processing is known to have tremendous effects on nervous system but the effect of cyanogenic glycosides on immune functions of cassava processors is largely unknown. The objective of this study is to find out if aspects ...

Cassava is a staple food and an important cheap source of carbohydrate in Rwanda. However, the nature chemical composition cassava roots limit its proper use as due to toxicity short shelf life. The cyanogenic glucosides found are responsible for toxicity. aim study was characterize profile consumer acceptability paste from eight varieties processed into flour using four processing methods. sam...

Cassava pulp was fermented with pure strains of Saccharomyces cerevisae and two bacteria namely Lactobacillus delbruckii and Lactobacillus coryneformis for 3 days. The squeezed liquid from the fermented pulp was used to ferment cassava peels for 7 days. Analysis of the dried fermented peels revealed that there was a significant (P < 0.05) increase in the protein content of the cassava peels fer...

Partial substituting wheat with high-quality cassava flour (HQCF) in bread making would be economically beneficial Tanzania. However, varieties the best pasting quality for this use are unknown. In addition, appropriate time of harvesting to attain is also This study, therefore, aimed at identifying most and their that could used production HQCF baking bread. Nine improved namely Kiroba, Mkuran...

The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation. The...

The effect of cassava root ensiled with cassava top or legumes on voluntary feed intake and milk production were determined in 12 dairy cows using a 4×3 change-over design. Experimental period were 30 days long and consisted of 14 days of adaptation. Silage was prepared from cassava root mixed with cassava top or legumes at ratio 60:40. Cows were allotted at random to receive ad libitum one of ...