Abstract:
This study was conducted to investigate the effects of fermentation on the nutrient and anti-nutrient composition of cassava and ripe plantain peels and its effect as feed in-vivo on the haematological indices and histological profile of albino rats. Cassava and ripe plantain peel blend were varied at different ratios (100:0, 70:30, 60:40, 50:50 and 0:100) and fermented for 96 hours at room temperature (29-31.5oC). A total of fifteen (15) microorganisms were isolated during the fermentation of cassava-ripe plantain peel blend; these comprise of four molds (Penicillium notatum, Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer),eight bacteria (Bacillus subtilis, Leuconostoc mescenteriodes, Pedicoccus acidilactic, Lactobacillus species, Micrcoccus luteus, Enterobacter cloacae, Bacillus cereus, and Staphylococcus aureus) and a yeast (Saccharomyces cerevisiae).The pH values of cassava - plantain peel blends (50:50) ranged from 6.7-5.2, (60:40) ranged from 6.3-5.0, (70:30) ranged from (6.5-4.2), 100grams plantain peel ranged from (7.2- 4.5) and 100grams of cassava peels 5.7-4.0. The total titratable acidity (TTA) values in ratio of fermented cassava-plantain peels blend showed an increase from 0.07 to 0.12% for (50:50)grams, (60:40)grams from 0.06 to 0.10%, (70:30)grams from 0.08 to 0.14%, 100grams plantain peels (0.11- 0.15%) and 100grams cassava peels (0.06-0.10%). The proximate composition showed an increase in nutritive value of the fermented sample when compared with raw. There was significant increase in the mineral composition of the fermented samples when compared with the raw samples. The antinutrient content of the samples decreased significantly with fermentation. There was a significant increase in the packed cell volume, red blood cell, haemoglobin concentration and erythrocyte sedimentation rate, decrease in white blood cell and increase in the body weight gained of the rat fed with fermented feed. The histological parameters of the rats fed with fermented feed showed mild effect on the liver of the rats with no significant
effect on the small intestine. The result obtained from this study shows that the fermented samples could be explored in animal feed formulation.
