​​​​​​​July 2019, Vol. 4, No. 7, pp 186-191. 

​​​Use of Mucor strictus, Rhizomucor Michei and Saccaharomyces cerevisiae for the Detoxification of Cyanide Gotten from Cassava Products through Solid State Fermentation

Amos Stephen¹, Inalegwu Bawa¹, Ogo Ogo², Ogli Itolo¹
¹Department of Biochemistry, Federal University of Agriculture, Makurdi, Benue State, Nigeria.
²Department of Biochemistry, Benue State University, Makurdi, Benue State, Nigeria.

​​​*Corresponding author’s e-mail: stephenamos04@gmail.com

​Abstract

​Microbial fermentation has been reported as an effective means of cyanogens removal of cassava products. The research is aimed at using three species of Fungi (Mucor strictus, Rhizomucor michei andSaccharomyces cerevisae) for the detoxification of cyanide through solid state fermentation. The results of this study depict the following; the cyanide contents of the cassava leave, tubers and peels are 2.025±0.9, 0.76±0.01 and 2.00±0.08 respectively.  After 96 hours of all the three isolated fungi, fermentation time has the best reducing effect on the cyanide content of the cassava samples at varying significance (P>0.05) across the groups. The study depicts that Rhizor M. had the highest activity after 96 hours in reducing the cyanide content of the cassava tubers and peels where it significantly reduced it (P>0.05) from 0.76±0.01, 2.0±0.07 to 0.17±0.05 and 0.17±0.50 respectively. M. strictus had the highest reducing activity on the cassava leaves where it significantly reduced (P>0.05) the cyanide content from 2.00±0.02 to 1.40±0.02. To existing knowledge, this study has contributed that: S. cerevisiae and R. mucor have the best cyanide reducing activity on the cassava peels, M. strictus has the best reducing activity of cyanide on the cassava leaves and R. mucor had the best activity in reducing cyanide contents of the tubers.

Keywords: Mucor strictus; Rhizormucor michei; Saccharomyces cerevisiae; Detoxification; Cyanide; Cassava; Fermentation.

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International Journal of Modern Science and Technology

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ISSN 2456-0235