Funmilayo T Azeez¹*, Akinlolu O Ayeni¹, Heritage S Olanrewaju², Stephen A Adefegha², Olufemi A Adu¹ and Ganiyu Oboh²

¹Department of Animal Production and Health, The Federal University of Technology, Akure, Nigeria
²Department of Biochemistry, The Federal University of Technology, Akure, Nigeria

*Corresponding Author: Abdullah Al Mamun Khan, Professor, Department of Medical Oncology, Shaheed Suhrawardy Medical College, Dhaka, Bangladesh.

Received: May 26, 2026; Published: July 02, 2026

Abstract

Cassava tuber processing generates significant waste, leading to environmental pollution. This study evaluates the enhancement of proximate, mineral, and antioxidant properties, alongside the reduction of antinutritional factors, in cassava peels via bio-fortification using solid-state fermentation (SSF) with microfungi. Peels were fermented separately with Rhizopus oryzae, Saccharomyces cerevisiae, and Aspergillus niger. Results showed that A. niger fermentation yielded the highest carbohydrate (60.60%) and lowest fibre (7.99%), while S. cerevisiae produced the highest protein (14.71%) and ash (9.10%). S. cerevisiae treatment also maximized potassium and calcium levels, while R. oryzae significantly increased magnesium. Fermentation enhanced ferric reducing antioxidant power and DPPH radical scavenging, significantly elevating total phenolic content. Microbial action effectively degraded cyanide and cellulose compared to controls. These findings demonstrate that SSF significantly improves the nutritional and functional profiles of cassava peels, establishing them as a sustainable, low-cost alternative to maize in poultry feed formulations.

Keywords: Bio-fortification; Cyanogenesis; Broiler Nutrition; Nutritional Enrichment; Microbial Biotechnology

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Citation

Citation: Funmilayo T Azeez., et al. “Biological Enhancement and Compositional Characterization of Micro-Fungi Fermented Cassava Peels for Their Suit- ability as Poultry Feed Application". Acta Scientific Nutritional Health 10.7 (2026): 01-10.

Copyright

Copyright: © 2026 Funmilayo T Azeez., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.