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

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 a...