Waste to Wealth- Value Recovery from Agro-food Processing Wastes Using Biotechnology: A Review

Ezejiofor, T. I. N.; Enebaku, Uchechi E.; Ogueke, Chika C.

doi:10.9734/bbj/2014/7017

Cited by 78 publications

(34 citation statements)

References 243 publications

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“…The economic value of different types of waste generated from agro-industries is generally less than the cost of collection and recovery for reuse, which are therefore discarded and cause unfavourable environmental effects. However, effective utilisation of waste could be considered as valuable if appropriate biotechnological interventions are used for the development of novel products, which are environmental as well as cost-effective (Ezejiofor et al, 2014). The agro-industrial waste has been observed to be rich in fermentable sugars, which are easily consumed by the micro-organisms and subsequently converted into high-value components (Ali & Zulkali, 2011).…”

Section: Introductionmentioning

confidence: 99%

Bioutilisation of agro‐industrial waste for lactic acid production

Panesar

Kaur

2015

Int J of Food Sci Tech

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Summary With the advancement in science and technology, the importance of bioconversion of industrial waste into value‐added products through biotechnological route has been realised. Moreover, to make the process economic and environment responsive, agro‐industrial waste/by‐products can be used as substrates in fermentation processes as an inexpensive raw material. In the field of food biotechnology, organic acids represent the third largest category among the biological products, which can be produced chemically or by fermentation process. Among organic acids, lactic acid holds an important position because of its multivariate applications in food, pharmaceutical, cosmetics, textiles and other industries. Traditionally, lactic acid was produced from pure substrates, but agricultural feedstocks and industrial by‐products have evoked the interest of researchers to use them as raw materials for the biotechnological production of lactic acid. The utilisation of biomass has gained major attention due to environmental hazards, scarcity of fossil fuels and meet the increasing world food and feed demand. Integrated biorefinery approaches have also been adopted for the production of lactic acid along with primary product to minimise the cost. This review provides comprehensive information on the recent advances in biotechnological production of lactic acid utilising agro‐industrial waste/by‐products.

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Section: Introductionmentioning

confidence: 99%

Bioutilisation of agro‐industrial waste for lactic acid production

Panesar

Kaur

2015

Int J of Food Sci Tech

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“…All food wastes are a rich source of natural biomolecules and compounds. Fruit and vegetable wastes including peels, stones, and fibres contain a wide range of natural compounds, while grain wastes derived from straw, bagasse, cobs, cotton husk, groundnut husks, and fibrous remnants of forage grasses are mainly composed of useful materials such as cellulose, hemicelluloses, and lignin [64]. Arguably, grain wastes are the most abundant agricultural wastes and the most underutilised [65].…”

Section: Terrestrial Food Waste In the Food Supply Chain And Currementioning

confidence: 99%

Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy

Ghosh

Fawcett

Sharma

et al. 2016

International Journal of Food Science

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In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various sources of food wastes throughout the food supply chain. The present review examines various reports currently in the literature and quantifies waste levels and examines the trends in wastage for various food sectors such as fruit and vegetable, fisheries, meat and poultry, grain, milk, and dairy. Factors contributing to food waste, effective cost/benefit food waste utilisation methods, sustainability and environment considerations, and public acceptance are identified as hurdles in preventing large-scale food waste processing. Thus, we highlight the need for further research to identify and report food waste so that government regulators and food supply chain stakeholders can actively develop effective waste utilisation practices.

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“…Cassava leaves are in abundance globally, since the world production of cassava is estimated to be 245 million tonnes annually with African producing about 138 million tonnes and of which Nigeria produces 54 million tonnes [3]. The world annual agro-waste generated is estimated to be about 140 billion metric tonnes [4], which is sufficient for bio-gas, animal feed, bio-fertilizer, pulp and paper, leather, alcohol production and engineering applications [5][6][7][8][9]. Agro-waste, if not put into proper use can cause problems.…”

Section: Introductionmentioning

confidence: 99%

“…Where such waste lither the environment; usually block drainages and also providing conducive conditions for mosquitoes to breed. [5,10,11]. But if they are put into proper use they can create wealth for individuals, result in a cleaner environment, create jobs and better the standard of living [12].…”

Section: Introductionmentioning

confidence: 99%