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Research Paper | Agriculture | Nigeria | Volume 6 Issue 4, April 2017 | Popularity: 7 / 10

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Chemical Composition of Cassava Peels Collected from Four Locations (Koko, Warri, Okada and Benin City), Brewers` Spent Yeast and Three Grades of ?Caspeyeast?

Idugboe O. D., Nwokoro S. O., Imasuen J. A.

Abstract: This study examined the proximate and mineral composition of cassava peels collected from Koko, Warri, Okada and Benin City as well as Brewers spent yeast (BSY) from Bendel Breweries Nigeria Limited, Benin City, Edo State, Nigeria. Three grades of caspeyeast (CPY) (combination of cassava peel and Brewers spent yeast at 25 %, 50 % and 75 % grade) were developed and evaluation also. The cassava peels, decanted brewers spent yeast and various CPY grades were sun dried (30 350c) and milled for chemical analysis according to the AOAC (1999) procedures. The experiment was set up as completely randomized design (CRD) in four replications. The chemical analysis of the cassava peel revealed that all the parameters measured with the exception of K, Ca, and Mg were significantly (P < 0.05) affected by location. Generally, the crude protein (CP) ranged between 3.9 and 5.0 %, CF (11.50 and 12.75 %) while that of EE, Ash and NFE ranged from 1.30 to 2.12 %, 7.5 to 8.1 % and 65.2 % to 66.38 % respectively. The chemical composition of the brewer spent yeast revealed a CP value of 49.50 %, NFE of 35.90 % and 0.00 % CF. Among the CPY grades, the CPY75 % had the highest crude protein value of 35.30 which was significantly (P0.05) different from values obtained for CPY25 % and CYP50 %. The crude fibre values were also significantly (P < 0.05) different with CPY75 % having the lowest value of 3.00 % as against 8.10 % obtained for CPY25 %. The values obtained for phosphorus in the respective grades were 9.56, 12.10 and 15.48 mg/kg, potassium (14.46, 20.8 and 24.03 mg/kg), calcium (11.20, 17.06 and 19.88 mg/kg) and magnesium (8.02, 13.34 and 14.30 mg/kg). Significantly (P<0.05) differences were observed in all the minerals evaluated among the CPY grades. Proximity and soil type of the locations seemed to play a role in the proximate and mineral composition of cassava peels, as observed with Warri and Koko which were not significantly (P > 0.05) different and same with Okada and Benin City. Generally, it was observed that increasing levels of BSY in the CPY grade formulations resulted in proportionate increase in the crude protein and mineral composition of the emerging ingredient (Caspeyeast). The CF and NFE values on the other hand, correlated inversely with increasing percentage of BSY of the caspeyeast grades.

Keywords: Cassava peels, Brewers spent yeast, Proximate, Chemical, Analysis, Koko, Warri, Okada, Benin City

Edition: Volume 6 Issue 4, April 2017

Pages: 1439 - 1442

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