Safety evaluation of cassava fermented with micro-fungi


  • J.J. Thambirajah Institute of Advanced Studies, University of Malaya, Kuala Lumpur, Malaysia


Cassava, Fermentation, Toxicity, Duckling


Two strains of fungi, one belonging to the genus Aspergillus and the other to the genus Rhizopus, were grown on cassava media in a moist-solids fermentation process. Growth characteristics and toxicity were assessed by observing the effects of the fermented products on day-old ducklings. Feed intake, conversion efficiency and organ weights were recorded. The control diet gave considerably better results in conversion efficiency and weight gain than the fermented products; feed consumption was highest in the diet constituting the unfermented cassava. No mortality was recorded over an eight-week feeding period. Histopathological examination of livers and kidneys showed no abnormal findings, thus indicating that the fermented products were free of toxic metabolites and suitable for consumption.



Research Papers