Enhancing nutritional value of cassava cobs through Aspergillus niger fermentation: A sustainable approach for animal feed

Cassava cobs, a by-product of cassava processing, have the potential to be utilized as a sustainable alternative feed source for livestock. However, their low protein content and high fiber composition limit their direct application. This study investigated the effect of solid-state fermentation using Aspergillus niger on the nutritional profile of cassava cobs. Cassava cobs were incubated with A. niger at concentrations of 0, 2.5 and 5% and fermented for 0, 2, and 4 days. The fermented products were analyzed for measurement of proximate composition, fiber fractions, digestible crude protein, and digestibility. The data were analysed using factorial design. The results showed that fermentation with A. niger significantly improved the nutritional value of cassava cobs. Fiber content decreased from 32.57% to 25.42%, while digestible crude protein increased from 41.24% to 51.00% at 5% inoculum and 4 days of fermentation. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents were reduced, with a concomitant increase in their digestibility. This study demonstrates that solid-state fermentation with A. niger as a viable method to enhance the nutritional quality of cassava cobs, supporting their use a functional feed ingredient for sustainable livestock production.