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Solid-state fermentation of cassava (Manihot esculenta Crantz): a review

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Abstract

Solid-state fermentation (SSF) is a promising technology for producing value-added products from cassava (Manihot esculenta Crantz). In this process, microorganisms are grown on cassava biomass without the presence of free-flowing liquid. Compared to other processing methods, SSF has several advantages, such as lower costs, reduced water usage, and higher product yields. By enhancing the content of bioactive compounds like antioxidants and phenolic compounds, SSF can also improve the nutritional value of cassava-based products. Various products, including enzymes, organic acids, and biofuels, have been produced using SSF of cassava. Additionally, SSF can help minimize waste generated during cassava processing by utilizing cassava waste as a substrate, which can reduce environmental pollution. The process has also been explored for the production of feed and food products such as tempeh and cassava flour. However, optimizing the process conditions, selecting suitable microbial strains, and developing cost-effective production processes are essential for the successful commercialization of SSF of cassava.

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Acknowledgements

The authors gratefully appreciate the support of Tonukari Biotechnology Laboratory, Harmony Pathological Laboratory and all technical personnel who gave assistance in one capacity or the other towards the success of this review.

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Authors and Affiliations

  1. Department of Biochemistry, Faculty of Science, Delta state University, P.M.B. 1, Abraka, Nigeria

    Egoamaka O. Egbune, Eferhire Aganbi, Akpovwehwee A. Anigboro & Nyerhovwo J. Tonukari

  2. Tonukari Biotechnology Laboratory, Sapele, Delta state, Nigeria

    Egoamaka O. Egbune & Nyerhovwo J. Tonukari

  3. Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Delta State University, P.M.B. 1, Abraka, Nigeria

    Theresa Ezedom & Osuvwe C. Orororo

  4. Department of Human Physiology, Faculty of Basic Medical Sciences, University of Jos, Jos, Plateau State, Nigeria

    Olisemeke U. Egbune

  5. Department of Biochemistry, Faculty of Basic Medical Sciences, Redeemer’s University, Ede, Osun State, Nigeria

    Oghenetega J. Avwioroko

  6. Georgia State University, J. Mack Robinson College of Business, 3348 Peachtree Rd NE, Atlanta, GA, 30326, USA

    Eferhire Aganbi

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EOE, TE, OCO, OUE, OJA, EA, AAA and NJT: conceptualization, supervision. All authors have contributed to writing, reviewing, and drafting the article. All authors read and approved the final manuscript.

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Egbune, E.O., Ezedom, T., Orororo, O.C. et al. Solid-state fermentation of cassava (Manihot esculenta Crantz): a review. World J Microbiol Biotechnol 39, 259 (2023). https://doi.org/10.1007/s11274-023-03706-0

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