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Research Paper | Agriculture | Volume 6 Issue 4, April 2017 | Pages: 1439 - 1442 | Nigeria
Chemical Composition of Cassava Peels Collected from Four Locations (Koko, Warri, Okada and Benin City), Brewers` Spent Yeast and Three Grades of ?Caspeyeast?
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) 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
How to Cite?: Idugboe O. D., Nwokoro S. O., Imasuen J. A., "Chemical Composition of Cassava Peels Collected from Four Locations (Koko, Warri, Okada and Benin City), Brewers` Spent Yeast and Three Grades of ?Caspeyeast?", Volume 6 Issue 4, April 2017, International Journal of Science and Research (IJSR), Pages: 1439-1442, https://www.ijsr.net/getabstract.php?paperid=ART20172389, DOI: https://dx.doi.org/10.21275/ART20172389