Micro-Fungal Protein Enrichment of Yam Peels
Microbes as Food
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Single cell protein has a good potential as a supplemental protein source for feeding livestock. It could become the principal protein source used for domestic livestock, in some regions depending on the population growth and the availability of plant feed protein sources. During the last decade, an increased attention has been paid to the use of various agricultural wastes for value addition using solid state fermentation. Cassava, yam and potato peels are very abundant in Africa especially Nigeria, usually as wastes from processing of the tubers for various dishes. Yearly accumulation of the...
Single cell protein has a good potential as a supplemental protein source for feeding livestock. It could become the principal protein source used for domestic livestock, in some regions depending on the population growth and the availability of plant feed protein sources. During the last decade, an increased attention has been paid to the use of various agricultural wastes for value addition using solid state fermentation. Cassava, yam and potato peels are very abundant in Africa especially Nigeria, usually as wastes from processing of the tubers for various dishes. Yearly accumulation of these agricultural residues causes deterioration of the environment, constitutes health hazards due to pollution and results in huge loss of potentially valuable nutritional constituents which when processed could yield food, feed, fuel, chemicals and minerals. Microbial transformation of these agro-residues could help control pollution and elimination of waste disposal problems. This work emphasizes on the enrichment of protein content of yam peels via fermentation with proteinaceous fungi. This book is especially valuable for researchers working in the area of Food Technology.