Bioprocessing Cassava Bagasse: Part I—Bioproducts and Biochemicals

Cassava is an essential food source to satisfy the demands of a growing population in tropical and subtropical countries. However, the cassava field and cassava-based industrial activities generate a variety of wastes during harvest and processing. The improper disposal and burning of these wastes result in various detrimental effects on environmental quality and human health. Dumping and burning of these wastes contribute to leachate formation and greenhouse gas generation. However, the composition of cassava waste could be a significant source for the production of products of value addition. Moreover, the conversion of cassava wastes/residues into value-added products is the major route to sustainable development. This chapter highlights the status of cassava production and waste generation and discusses the valorization of cassava wastes for the generation of value-added bioproducts and biochemicals.