Ulster University Logo

Biotechnological potential of agro-industrial residues. II: cassava bagasse

Pandey, A, Soccol, CR, Singh - Nee Nigam, Poonam, Soccol, VT, Vandenberge, LPS and Mohan, R (2000) Biotechnological potential of agro-industrial residues. II: cassava bagasse. BIORESOURCE TECHNOLOGY, 74 (1). pp. 81-87. [Journal article]

Full text not available from this repository.


Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as cassava bagasse. Cassava bagasse, which is a fibrous material, is the by-product of the cassava-processing industry. It contains about 30-50% starch on dry weight basis. Due to its rich organic nature and low ash content, it can serve as an ideal substrate for microbial processes for the production of value added products. Attempts have been made to produce several products such as organic acids, flavour and aroma compounds, and mushrooms from cassava bagasse. Solid-state fermentation has been mostly employed for bioconversion processes. This paper reviews the developments in processes and products developed for the value addition of cassava bagasse through biotechnological means. (C) 2000 Elsevier Science Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
ID Code:5509
Deposited By: Dr Poonam Singh - Nee Nigam
Deposited On:21 Dec 2009 11:00
Last Modified:10 May 2017 15:39

Repository Staff Only: item control page