Effect of fermentation and enzyme treatment on nutritional quality, digestibility, and hydrogen cyanide reduction in cassava (Manihot esculenta) root meal

Abstract

Cassava (Manihot esculenta) root meal is a widely used feed in tropical regions due to its high carbohydrate content, primarily starch, and its dietary fiber. However, its low protein content and hydrogen cyanide (HCN) restrict its use in animal feed. This study investigated the effects of fermentation and enzyme treatment (Natuzyme®) on the chemical composition, digestibility, and HCN levels of cassava root meal. Four treatments were used. T1: untreated cassava root meal, T2: enzyme-treated, T3: Saccharomyces cerevisiae fermented and T4: spontaneously fermented cassava root meal. The study found that both enzyme treatment and fermentation with Saccharomyces cerevisiae significantly improved the crude protein content, in-vitro dry matter digestibility and significantly reduced the fiber and HCN content of cassava root meal. These results suggest that both enzyme treatment and fermentation with Saccharomyces cerevisiae improves the nutritional quality of cassava root meal, offering a sustainable and cost-effective alternative to maize for poultry feed, helping to alleviate competition for maize as food for human consumption and animal feed.