BIOTECHNOLOGY PRODUCTS FROM CASSAVA ROOT BY SOLID-STATE FERMENTATION

The paper reviews the processes developed in the last 30 y using cassa va and its by-products as a substrate for solid state fermentation. Be sides traditional fermented foods produced in some Asian and African c ountries, the major part of work done during this period was on protei n enrichment of cassava flour. Recent studies have demonstrated potent ialities to produce enzymes, citric acid, and edible mushrooms from ca ssava wastes by solid state fermentation.