SOLID FERMENTATION AS A STRATEGY FOR NUTRITIONAL ENRICHMENT AND VALORIZATION OF AGROINDUSTRIAL WASTE: A CRITICAL REVIEW

Abstract

Solid-state fermentation (SSF) has emerged as an efficient strategy for the nutritional enrichment of agro-industrial substrates and the valorization of residues, such as cassava and rice bran. This process, carried out by microorganisms including yeasts and filamentous fungi, enhances protein content, synthesizes essential amino acids, and reduces antinutritional compounds, while improving sensory attributes such as aroma, texture, and taste. Studies show that SSF of cassava increases protein levels and decreases cyanogenic glycosides, whereas rice bran fermentation enhances proteins and essential amino acids, reduces phytates, and improves palatability. Beyond nutritional benefits, SSF promotes environmental sustainability by transforming residues into value-added products, strengthens local production chains, and supports food security policies. This article provides a critical review of recent SSF advances, discussing theoretical, methodological, and practical aspects, highlighting social, economic, and scientific implications.