scholarly journals Microbial Fermentation as Means of Improving Cassava Production in Indonesia

Cassava ◽  
2018 ◽  
Author(s):  
Andri Frediansyah
Keyword(s):  
Microbial Fermentation ◽  
Cassava Production

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

Cassava Processing in Sub-Saharan Africa: the Implications for Expanding Cassava Production

1994 ◽  
Vol 23 (3) ◽  
pp. 197-205 ◽  
Author(s):  
Felix Izu Nweke
Keyword(s):  
Food Security ◽  
Water Supply ◽  
Sub Saharan Africa ◽  
Wide Range ◽  
Intensive Use ◽  
Cassava Production ◽  
Sub Saharan ◽  
Processing Techniques ◽  
Technical Solutions ◽  
Poor Soil

Cassava makes an important contribution to improving food security and rural incomes in sub-Saharan Africa, as it is tolerant of drought and poor soil and its cultivation does not require much labour. However, the fresh roots are bulky and perishable and need to be processed before they can be marketed; processing also removes the cyanogens which make many varieties poisonous in their raw form. Cassava roots are turned into granules, flours, pastes and chips, with a wide range of flavours and appearances for different areas and markets. Many different processing techniques are used, some of which make intensive use of fuelwood while others require a plentiful water supply. These requirements, as well as the need for a good transport and marketing infrastructure, limit the expansion of cassava production in sub-Saharan Africa, but technical solutions are being found.

scholarly journals Selected Alternative Feed Additives Used to Manipulate the Rumen Microbiome

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1542
Author(s):  
Marta Michalak ◽  
Konrad Wojnarowski ◽  
Paulina Cholewińska ◽  
Natalia Szeligowska ◽  
Marcel Bawej ◽  
...  
Keyword(s):  
Digestive System ◽  
Animal Husbandry ◽  
Review Article ◽  
Feed Additives ◽  
Microbial Fermentation ◽  
Plant Origin ◽  
Gelidium Amansii ◽  
Alternative Feed ◽  
Rumen Microbiome ◽  
General Recognition

In recent years, a boost in the ruminant population has been observed, and consequently, an increase in the animals’ demand for nutrients and methane emissions. Methane emission is generated during the microbial fermentation of feed in the rumen, and a percentage even up to 12% of the energy obtained by this process can be wasted. In addition, the use of antibiotics in animal husbandry is being increasingly restricted. restricted. As a result, there is a continuous search for innovative feed additives that can serve as alternatives to antibiotics, and will also be safe for both people and the environment. In the present review article, additives were selected on basis that, according to studies conducted so far, may positively affect the microbiome of the digestive system by improving indicators and/or reducing methane production. Among them, probiotics, prebiotics or their combination—synbiotics are at the forefront of research. However, additives in the form of algae or plant origin are also gaining ground in popularity, such as essential oils, fermented wheat straw or Gelidium amansii, due to their general recognition as safe (GRAS) for both humans and environment.

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