Impact of yeast fermentation on cyanide detoxification, physicochemical properties, and protein enrichment of cassava flour
1 Ethiopian Institute of Agricultural Research, National Agricultural Biotechnology Research Center Holleta, P.O.Box: 2003 Ethiopia.
2 Ethiopian Institute of Agricultural Research.
Research Article
Open Access Research Journal of Science and Technology, 2026, 16(02), 204-215.
Article DOI: 10.53022/oarjst.2026.16.2.0041
Publication history:
Received on 13 March 2026; revised on 25 April 2026; accepted on 27 April 2026
Abstract:
Cassava production has increased steadily in Ethiopia; however, its utilization is limited due to the presence of toxic hydrogen cyanide and its low protein content. Therefore, appropriate processing techniques are required to reduce cyanide levels and improve the nutritional quality of cassava prior to consumption. In this study, cassava flour was prepared and fermented using yeast isolates obtained from fermented cassava pulp juice. Two inoculum levels (1 and 2 mL containing 1.07×10⁷to1.2×10⁸CFU/mL) and three fermentation periods (24, 48, and 72 h) were evaluated. Changes in pH, moisture content, and crude protein content of the fermenting cassava flour were analyzed. The results showed that fermentation significantly reduced pH and moisture content, with pH decreasing from 6.72 to 4.07 and moisture content from 12.07% to 6.18%. Cassava flour fermented with yeast isolates F9 and F12 at a 2 mL inoculum level for 24 h showed the highest improvement in crude protein content, increasing by 85.52% and 78.38%, respectively. Overall, all fermented samples exhibited a notable increase in protein content, ranging from 24.35% to 85.52%, compared with the unfermented control (7.24%). In conclusion, yeast fermentation of cassava flour effectively reduces factors associated with cyanide toxicity while substantially enhancing protein content, indicating its potential as a simple and affordable processing method to improve the nutritional quality and safety of cassava-based foods.
Keywords:
Cassava flour; Yeast fermentation; Cyanide Tolerance; Protein enrichment; Nutritional quality
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Copyright © 2026 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0