Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value

The cassava plant is grown in tropical and subtropical countries, which repre-sents, alongside with its by-products, an important source of food and feed. Hence, this plant has the capacity to promote the economic development of those countries and provide food security. However, cassava has some disadvantages due to the antinutrient compounds produced in its tissues. In addition, the cassava roots have a low protein content. Due to the economic and practical advantages, the solid-state fermentation (SSF) has been used as a cost-effective and efficient processing method to detoxify the cassava products and enrich them in nutrients. This chapter reviews the solid-state fermentation technique of cassava products for the production of valuable components for food and feed applications, microorganisms involved in this process, and key factors used to optimize the SSF process.