Evaluation of the chemical and microbiological quality of a cassava-based fermentate product for animal feed

This study aimed to evaluate the chemical and microbiological quality of a fermented cassava feed, formulated with different diluents (water or whey) and with or without the addition of an inoculant (yogurt). The experimental design was a 2x2 factorial completely randomized design, totaling 4 treatments (4 replicates each), designated A (water), B (water + yogurt), C (whey), and D (whey + yogurt). Temperature, chemical, and microbiological analyses were performed. The pH values of the treatments were adequate (between 3.92 and 4.25) and did not vary significantly. Total and thermotolerant coliforms were not detected (< 1.0E + 01). Crude protein levels varied significantly among the treatments, with the lowest level observed in treatment A (2%) and the highest level in treatment D (7.95%). The lowest crude fat values were found in treatments A and C (0.89% and 1.47%, respectively), while the highest values were observed in treatments B and D (6.525% and 6.205%, respectively). Yeast and lactic acid bacteria were found in all treatments. Fermented cassava is an economically viable alternative with good chemical and microbiological quality for animal feed, especially for small-scale producers.