Production of Single Cell Protein (Scp) From Cassava ‘Whey’ Using Saccharomyces Uvarum.

A starchy effluent from cassava (Manihot esculenta – Crantz) coined cassava ‘whey’ was investigated as a medium for the evaluation of Saccharomyces uvarum, an efficient brewer’s yeast for single cell protein production. Samples of the cassava ‘whey’ were analysed for hydrocyanide content, protein, carbohydrates, pH, Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). The cyanide content of the cassava ‘whey’ was 114±0.2; the initial specific gravity and density of the sample were 0.18±0.003 and 0.185±0.002 mg. /l respectively. The supplemented cassava ‘whey’ yielded the highest protein biomass of 23.90±2.63g/l, as against the unsupplemented and unheated media which gave 16.00±1.20g/l and 12.90±1.06g/l respectively. The values for BOD and COD reductions are 82.80%, and 53.55% for the supplemented, 50.00% and 29.10% for the unsupplemented, and 28.57%, 8.47% for the unheated samples.