Cassava-based (Manihot esculenta Crantz) fermented energy-protein food for bovines

Cassava (Manihot esculenta Crantz) is a tuber that is used for human consumption and in the diet of animals, it is characterized by having a high starch content and low protein content. In this sense, it is proposed to use solid state fermentation (FES) to obtain a fermented feed based on cassava with a high energy-protein value for cattle. The objective of this work was to evaluate the effect of the levels of yeast inoculum (IL) and days of fermentation, in the chemical, fermentative and microbiological composition of fermented foods based on cassava. A completely randomized design was used with factorial arrangement, 3 levels of yeast inoculum (0, 5 and 10%) and 5 days of fermentation (0, 1, 2, 3 and 4 days). Interaction was found between the factors studied in the variables pH and crude protein (CP). The highest pH values ??were obtained with the addition of 10% of the IL (8.67) and values ??of 16.55% of PC were found. In relation to true protein (PV) and in situ degradation of dry matter (DIMS), no differences were found in the inoculum level or the days of fermentation studied, the PV values ??were 8% and DIMS 80 %. The yeast inoculum and the days of fermentation did not increase the true protein of the fermented cassava-based food.L Objective: To assess the effect of different yeast levels and fermentation times on the chemical, fermentative, and microbiological composition of cassava in order to produce a cassava-based fermented food. Design/Methodology/Approach: We used a completely randomized design with a factorial arrangement, three yeast inoculum levels (0, 5, and 10%), and five fermentation times (0, 1, 2, 3, and 4 days). Results: We found significant interaction of the studied factors with the pH and crude protein (CP) variables. The highest pH values were obtained adding 10% yeast inoculum (YI) (8.67). CP values of 16.55% were found. No differences caused by the studied inoculum levels and fermentation times were found in true protein (TP) and the in situ degradation of dry matter (IDDM). TP and IDDM had 8% and 80% values, respectively. Study Limitations/Implications: A behavior test with bovines must be conducted to demonstrate the potential of cassava-based fermented foods in meat and/or milk production. Findings/Conclusions: The yeast inoculum and the fermentation days did not increase the TP in the cassava-based fermented food