FORMULATION OF ENRICHED CASSSAVA PEEL AGAR FOR INVITRO CULTIVATION OF FUNGI

Abstract

A  substantial amount of waste is generated annually from food processing industry including crop residues like peels. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca. This study is carried out to assess the use of cassava peel in the formulation of media for cultivating fungi. Cassava peel Agar (CPA) and Enriched Cassava Peel Agar (ECPA) were formulated and used to culture two test fungi isolated from yam rot and the soil. The fungi used were Aspergellus niger and Penicillium spp. The test organisms were aseptically transferred using ethanol sterilized cork borer of 0.8 cm to the formulated media and control medium. The morphological characteristics of the test organisms were similar in color with that of the control. The formulated media supported the growth of the test organisms at various degrees. Morphological characteristics of the test organisms on the formulated media was determined. The Cassava peel used in the formulation contains moisture of (0.15%), Crude protein (4.6%), fat content of (4.0%), Fibre content (12.44%) Ash content (10.0%) Carbohydrate content (68.81%). The pH range of PDA (5.3+0.3), CPA (6.2+0.2) with ECPA (6.4+0.4) being the highest. It is concluded that cassava peels contain the nutrient that can meet the nutritional requirement of fungi.