The growth dynamics, chemical, amylographic profile and granular morphology changes on cassava pulp fermentation

Solid-state fermentation using Saccharomyces cerevisiaeis the most optimal method to increase protein content and reduce cyanide content of cassava pulp to use it as a food ingredient. This research aimed to evaluate theeffect of fermentation time on the growth dynamics of S. cerevisiae,chemical, amylographic profile and granular morphology changes on cassava pulp fermentation. The results of the study revealed thatS. cerevisiaewas able to grow logarithmic up to 72 hours of fermentation with starch and dietary fiber as a nutrition source and causes changes in viscosity profile and granular morphology. The increase in the total number of cells (viable cell and dead cell) will increase single cell protein biomass, whichwill increase the protein content to 7.07% and reduce cyanide content to 8.78 ppm.