Improvement of the nutritive value of cassava residue, soybean waste and rice bran through fermentation method with different micro-organisms    

Le Thanh Caa and Tran Thị Thu Hong 

 Hue University of Agriculture and Forestry

Abstract

Cassava residue (CR), soybean waste (SBW) and rice bran (RB) were fermented with mixed agents agents of microflora (Aspegillus oryzae, Saccharomyces cerevicae and Lactobacillus fermentum). After 21 days of fermentation, the protein content of CR, SBW and RB were 12.5 %, 33.1 % and 17.8 %, respectively. Levels of reduction of NDF were 39.7, 28.0 and 33.8 %,  respectively. The HCN content was reduced quickly, the value for CR being 85.7 mg/kg DM at 21 days of fermentation. It is suggested that fermentation of  CR, SBW and RB with mixed micro-organisms can improve protein content and reduce NDF and HCN content, which would subsequently provide a good feedstuff for animals.           

Key words:  Aspegillus oryzae, Saccharomyces cerevicae, Lactobacillus fermentum