ABSTRACT
Cassava roots with 25-30% carbohydrate and 0.17% protein content are a good source for production of SCP (Sriroth et al., 2000; Adeyemi and Sipe, 2004). Further, in the manufacture of starch from cassava, four types of wastes are produced: outer skin (peel), inner rinds, wastewater and fibrous residues (Ray, 2004). These wastes, constituting about 20-30% by weight of the cassava chips/roots processed, are good substrates for protein enrichment by cultivating microorganisms through solid substrate fermentation (SSF) (Balagopalan, 1996; Soccol, 1996; Adeyemi and Sipe, 2004).
