Effects of Solid-State Fermentation and the Potential Use of Cassava By-products as Fermented Food

• Published in: Waste and biomass valorization Vol. 11; no. 4; pp. 1289 - 1299
• Main Authors: Morales, Eduardo Marin, Zajul, Martina, Goldman, Michael, Zorn, Holger, Angelis, Dejanira F.
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.04.2020; Springer Nature B.V
• Subjects: Amino acids; Bagasse; Bioavailability; Byproducts; Carbohydrates; Cassava; Chromatography; Colorimetry; Cyanide process; Cyanides; Engineering; Environment; Environmental Engineering/Biotechnology; Essential nutrients; Fatty acids; Fermentation; Fermented food; Food; Food production; Food sources; Gas chromatography; Histidine; Industrial Pollution Prevention; Isoleucine; Linoleic acid; Linolenic acid; Liquid chromatography; Methionine; Minerals; Nutrients; Original Paper; Phenylalanine; Proteins; Renewable and Green Energy; Solid state; Solid state fermentation; Substrates; Valine; Waste Management/Waste Technology; Essential amino acids; By-products wastage; Cyanide; Unsaturated fatty acids; Protein bioavailability
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-018-0479-3

By-products such as cassava bagasse and leaves are discarded though they contain high amounts of carbohydrates, proteins, fat and minerals. The application of solid-state fermentation (SSF) to substrates containing these by-products could improve the bioavailability of nutrients while reducing the amounts of anti-nutritive factors such as cyanide. To evaluate the possibility of using by-products from cassava some techniques, such as colorimetric methods, gas chromatography and high performance of liquid chromatography were applied to evaluate the total cyanide, carbohydrate contents, to characterize the fatty acid profiles, and estimate the essential amino acids after the fermentation process. After the SSF process, the cyanide content was significantly decreased. The profile of essential amino acids showed high concentrations of histidine, isoleucine, valine, methionine and phenylalanine. Some important unsaturated fatty acids were found, such as linoleic acid (18:2 9,12 ); α -linolenic acid (18:3 9,12,15 ); 11-eicosenoic acid (20:1) and 13,16-docosadienoic acid (22:2). The evaluation of the protein quality showed a significant increase in its bioavailability. The results support the conclusion that currently not used agricultural by-products could become sources of food that provide important quantities of essential nutrients.