The growing need for livestock feed is limited by the high levels of toxic compounds/antinutrients such as cyanide phytates and oxalates. In this study, the potential of microbial fermentation to improve the nutritional value of Bacillus subtilis -based cassava flour for pigs was evaluated. These solid-state fermented mixtures were used to replace corn in growing pig diets and compared with corn-free controls. Data were collected on average weight gain, feed intake, feed conversion ratio, and specific growth rate.

This flour was fermented using Bacillus subtilis to improve its nutritional value as well as facilitate the degradation of the high content of hydrocyanic acid. The high contents of protein (3.65%), phosphorus (3.39%), calcium (0.33%); pH (5.25), and the degradation of hydrocyanic acid content (69.04%).

The mean weight gain of pigs fed with diets containing the fermented cassava flour mixture, LC25 and LC50 (26.50 kg and 23.65 kg) which were similar (p?0.005) to those fed with corn-based diets, LC and NC (25.42 kg and 25.67 kg) but higher.

Similar trends were observed for food consumption of LC25 and LC50 (56.96 kg and 53.86 kg) to those of LC and NC (53.36 kg and 50.79 kg), (p?0.005).

The feed conversion rate was LC (2.10 kg), NC (1.99 kg), LC25 (2.15 kg) and LC50 (2.30 kg) respectively; with (p?0.005).

No significant difference (p?0.005) for the specific growth rate either LC (1.87%/d), NC (1.77%/d), LC25 (1.96%/d) and LC50 (1.86%/d).