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

Morales, Eduardo Marin; Zajul, Martina; Goldman, Michael; Zorn, Holger; Angelis, Dejanira Franceschi de

doi:10.1007/s12649-018-0479-3

Cited by 13 publications

(3 citation statements)

References 60 publications

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“…In this study, cyanide contents of cassava leaf decreased from 148.77 to 4.21 mg HCN/kg, representing a reduction of 97.17% during 48 h of Lp inoculum fermentation. The reduction percentage of naturally fermented (85.57%) cassava leaf in the current study is higher than 64.8% and 70.67% reported by Morales, Zajul, Goldman, Zorn, and Angelis (2020) and Kobawila et al (2005), respectively. The reduction in cyanide content could be due to the production of linamarase and hydroxynitrile lyase enzymes during fermentation that degrades the linamarin and lotaustarlin into hydrogen cyanide which is volatile during further processing (Cressey & Reeve, 2019).…”

Section: The Percentage Of Protein Improvement During Naturalcontrasting

confidence: 77%

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Terefe

Omwamba

Nduko

2022

Journal of Food Safety

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Cassava leaves serves as a source of alternative proteins for people in developing countries who could not easily access the available protein sources. However, its use is limited by the presence of toxic compounds, particularly cyanogenic glycosides. Thus, use of appropriate processing technique is indispensable to reduce the toxic compounds to a safer limit before utilization of cassava leaf. The objective of this study was therefore to evaluate the effect of Lactobacillus plantarum and Saccharomyces cerevisiae strains, and their co‐culture on nutritional contents and antinutritional factors of cassava leaf during fermentation. A 4 × 5 factorial experimental design was used to determine the effect of fermentation setups and time on chemical composition, antinutritional contents, in vitro protein digestibility and mineral contents of cassava leaf. During 48 h of fermentation, a significant change (p < 0.05) in moisture, protein, fiber, fat, and ash contents were observed. Protein content was improved by 34.91%, while in vitro digestibility of protein was improved by 28.07% during 48 h of L. plantarum fermentation. Cyanide, oxalate, tannin, and phytate contents were decreased significantly (p < 0.05) for all fermentation setups. The highest reduction in cyanide (97.17%) and oxalate (86.44%) was achieved under L. plantarum fermentation. The highest reduction in tannin (93.25%) and phytate (91.11%) was achieved under co‐culture fermentation of cassava leaf. A significant (p < 0.05) reduction of mineral contents except iron was observed during 48 h of fermentation. A significant (p < 0.0001) strong negative correlation was found between protein with cyanide (−0.8164), oxalate (−0.7991), phytate (−0.7851), and tannin (−0.6906). In vitro digestibility of protein also showed a strong significant (p < 0.0001) negative correlation with phytate (−0.9628), oxalate (−0.9407), cyanide (−0.9305), and tannin (−0.8493). Application of L. plantarum and S. cerevisiae in cassava leaf fermentation showed significant improvement of nutritional qualities by reducing the antinutritional factors and toxic compounds. Fermentation of cassava leaf using these strains ascertain utilization of cassava leaf for human consumption to tackle protein energy malnutrition.

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Section: The Percentage Of Protein Improvement During Naturalcontrasting

confidence: 77%

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Terefe

Omwamba

Nduko

2022

Journal of Food Safety

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“…The water and starch contents make cassava pulp a highly fermentable substrate. Thus, when disposed of in landfills, fermentation produces unpleasant odours and negatively impacts the environment (Morales et al ., 2020). The transformation to a less spoilage‐susceptible product might contribute to the commercial potential of cassava pulp or mitigate the environmental effects of disposing of it.…”

Section: Introductionmentioning

confidence: 99%

Autoclaving and ultrasonication for reducing digestible starch in cassava pulp: modification of cell wall composition, sorption properties, and resistant starch content

Strack

García

Cabezas

et al. 2022

Int J of Food Sci Tech

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SummaryAutoclaving (15 min, 121 °C, 1 atm overpressure) and high‐intensity ultrasound (3 pulses of 1 min, 750 W, 20 kHz, 80% amplitude) were evaluated individually or combined in cassava pulp to reduce the digestible starch and increase the fibre content. Ultrasound alone produced minimal modifications, and the subsequent autoclaving increased the oil‐binding capacity and swelling. Autoclaving alone significantly increased total dietary fibre (TDF) from 14.7% to 21.4%, and the ratio of hemicellulose to lignocellulose. It also reduced the extractable starch from 42.7% to 7.5% and the resistant starch from 7.4% to 3.1%. Despite the higher digestibility, the starch digestion rate with pancreatic α‐amylase was slower. Starch solubility increased at 25, 68, and 90 °C. Ultrasonication after autoclaving reduced the hemicellulose percentage, but the sorption properties remained unchanged. Resistant starch substantially increased to 39.9%, mainly composed of RS1 (inaccessible starch), and starch solubility decreased at the three temperatures assayed.

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“… Zhang et al . (2016) report that for every ton of processed cassava, between 0.93 and 1.12 tons of bagasse and cassava peel are produced, which is later discarded, and in the best of cases disposed of in sanitary landfills technically in the open without any treatment, negatively impacting the environment ( John, 2009 ; Grande Tovar, 2016 ; Morales et al ., 2018 ; Oyewole and Eforuoku, 2019 ; Grasso, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I

et al. 2022

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Background: The cassava starch industry is recognized as a source of negative externalities caused by the agroindustrial waste ‘cassava bagasse’. Even though options for bioconversion of cassava bagasse have been introduced, it is also true that hundreds of tons of this waste are produced annually with the consequent negative environmental impact. This agroindustrial context highlights the need for further research in technological proposals aimed at lowering the water contained in cassava bagasse. Methods: We report a scoping review of studies from 2010–2021 that mention the uses of cassava bagasse, as well as the technological options that have become effective for drying fruits and vegetables. The method used for selecting articles was based on the Preferred Reporting Items for Systematic Review and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) method. Articles selected were taken from the databases of ScienceDirect, Google Scholar, Scopus and Springer. Results: This review highlights fruit and vegetable osmotic dehydration and drying studies assisted by the combination of emerging technologies of osmotic pressure, ultrasound, and electrical pulses. Studies that take advantage of cassava bagasse have focused on biotechnological products, animal and human food industry, and development of biofilms and biomaterials. Conclusions: In this review, we found 60 studies out of 124 that show the advantages of the residual components of cassava bagasse for the development of new products. These studies do not mention any potential use of bagasse fiber for post-industrial purposes, leaving this end products’ final use/disposal unaddressed. A viable solution is osmotic dehydration and drying assisted with electrical pulse and ultrasound that have been shown to improve the drying efficiency of fruits, vegetables and tubers. This greatly improves the drying efficiency of agro-industrial residues such as husks and bagasse, which in turn, directly impacts its post-industrial use.

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

Cited by 13 publications

References 60 publications

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Autoclaving and ultrasonication for reducing digestible starch in cassava pulp: modification of cell wall composition, sorption properties, and resistant starch content

Post-industrial context of cassava bagasse and trend of studies towards a sustainable industry: A scoping review – Part I

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