Improvement in the nutritive quality of cassava and its by-products through microbial fermentation

Abstract

A review of the extent of fermentation of cassava and its by-products was made in order to highlight the role played by fermentation on the bio-conversion of cassava and cassava by-products for improved nutrient quality. The reasons for cassava products fermentation mentioned were synonymous with the reasons canvassed generally for embarking on fermentation which include among others: biological enrichment of the substrate in terms of protein, vitamins, essential amino acids and essential fatty acids; impartation of good aroma, flavour and texture; preservation of the fermented products and decrease in cooking time and fuel requirement. The choice of the fermentation methods that have been employed was the next topic of this article with a dividing line drawn between the two most popular fermentation methods – submerged/liquid substrate fermentation and solid substrate fermentation in which the balance is greatly tilted in favour of the latter, especially in the developing countries because of its relatively low cost, ease of adaptability of local conditions and technologies, little or no effluent generation and a much reduced rate of environmental pollution. The array of some cassava products that have been fermented with their varied rate of success in terms of nutrient enhancement from diverse cultures and background together with animal trials conducted to validate the in vitro nutrient enhancement of these products was also highlighted.