Solid state fermentation of cassava residue with Trichoderma pseudokoningii was conducted for 12 days. The fermentation was carried out at temperature of 24 °C and a pH of 5.0. Urea and ammonium sulphate were used as nutrient sources and moisture content varied at 60 and 70 %. Protein content of the unfermented cassava residue was increased from 8.4 to 12.5 % when urea was used with initial moisture content of 70 % w/v. This study showed that a maximum of 48.1 % protein enrichment was achieved using urea as a source of nutrient for the growth of the fungi, whiles ammonium sulphate achieved 36.9 % protein enrichment under the same condition.

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4688282PMC
http://dx.doi.org/10.1186/s13568-015-0166-8DOI Listing

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