Chemical composition and in vitro gas production of fermented cassava pulp with different types of supplements

Abstract

The effect of different additives on chemical composition, in vitro gas production and dry matter (DM) disappearance of cassava pulp was investigated. The experiment used the completely randomized design with 2 × 2 × 2 factorial arrangement of treatments with control. The control treatment was cassava pulp fermentation without any supplementation. Factor A was a type of microbes including yeast (Saccharomyces cerevisiae) or a mixture of microbes (effective microorganisms (EM)), factor B was supplementation of molasses and urea (MU), and factor C was supplementation of a mixture of exogenous enzyme. It was found that the interaction between factors A and C was significant for crude protein (CP), non-protein nitrogen and non-structural carbohydrate (NSC) contents. MU supplementation increased the CP content of fermented cassava pulp; however, EM and MU addition resulted in a significantly lower NSC and higher neutral detergent fibre fractions than the control. The supplementation showed higher gas production when compared with un-supplemented group, particularly when MU were added. However, DM disappearance was not affected by type of microbe, urea–molasses addition or exogenous enzyme supplement. Thus, the nutritive value of fermented cassava pulp with yeast and EM was improved by MU supplementation but not by exogenous enzyme addition.

Keywords

• Cassava pulp
• effective microorganisms
• exogenous enzyme
• in vitro fermentation; Saccharomyces cerevisiae