Cassava is emerging as a dominant staple food, primarily in the humid and sub-humid tropics of many African countries. It has high nutritional value and used by people where food scarcity is adverse and people are afflicted with under nutrition. Cassava roots and leaves are used as sources of carbohydrate, protein, vitamins and minerals. Cassava also contains some anti-nutrients that have an effect on human health when ingested in high amount. But, proper cooking and soaking overnight can detoxify the anti-nutrients before using for nutrition purposes. Bio-fortification, which increases protein, mineral and vitamin contents of cassava, is also utilized to minimize the anti-nutrient and carcinogenic content of the plant. The protein content of cassava could be improved by fortifying its powder with other crops with high protein content.
| DOI | 10.11648/j.sjac.20190704.12 |
| Published in | Science Journal of Analytical Chemistry (Volume 7, Issue 4, July 2019) |
| Page(s) | 83-91 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Cassava, Staple Food, Anti-nutrient, Food Scarcity, Adverse
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APA Style
Adugna Bayata. (2019). Review on Nutritional Value of Cassava for Use as a Staple Food. Science Journal of Analytical Chemistry, 7(4), 83-91. https://doi.org/10.11648/j.sjac.20190704.12
ACS Style
Adugna Bayata. Review on Nutritional Value of Cassava for Use as a Staple Food. Sci. J. Anal. Chem. 2019, 7(4), 83-91. doi: 10.11648/j.sjac.20190704.12
AMA Style
Adugna Bayata. Review on Nutritional Value of Cassava for Use as a Staple Food. Sci J Anal Chem. 2019;7(4):83-91. doi: 10.11648/j.sjac.20190704.12
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Download@article{10.11648/j.sjac.20190704.12,
author = {Adugna Bayata},
title = {Review on Nutritional Value of Cassava for Use as a Staple Food},
journal = {Science Journal of Analytical Chemistry},
volume = {7},
number = {4},
pages = {83-91},
doi = {10.11648/j.sjac.20190704.12},
url = {https://doi.org/10.11648/j.sjac.20190704.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20190704.12},
abstract = {Cassava is emerging as a dominant staple food, primarily in the humid and sub-humid tropics of many African countries. It has high nutritional value and used by people where food scarcity is adverse and people are afflicted with under nutrition. Cassava roots and leaves are used as sources of carbohydrate, protein, vitamins and minerals. Cassava also contains some anti-nutrients that have an effect on human health when ingested in high amount. But, proper cooking and soaking overnight can detoxify the anti-nutrients before using for nutrition purposes. Bio-fortification, which increases protein, mineral and vitamin contents of cassava, is also utilized to minimize the anti-nutrient and carcinogenic content of the plant. The protein content of cassava could be improved by fortifying its powder with other crops with high protein content.},
year = {2019}
}
TY - JOUR T1 - Review on Nutritional Value of Cassava for Use as a Staple Food AU - Adugna Bayata Y1 - 2019/09/27 PY - 2019 N1 - https://doi.org/10.11648/j.sjac.20190704.12 DO - 10.11648/j.sjac.20190704.12 T2 - Science Journal of Analytical Chemistry JF - Science Journal of Analytical Chemistry JO - Science Journal of Analytical Chemistry SP - 83 EP - 91 PB - Science Publishing Group SN - 2376-8053 UR - https://doi.org/10.11648/j.sjac.20190704.12 AB - Cassava is emerging as a dominant staple food, primarily in the humid and sub-humid tropics of many African countries. It has high nutritional value and used by people where food scarcity is adverse and people are afflicted with under nutrition. Cassava roots and leaves are used as sources of carbohydrate, protein, vitamins and minerals. Cassava also contains some anti-nutrients that have an effect on human health when ingested in high amount. But, proper cooking and soaking overnight can detoxify the anti-nutrients before using for nutrition purposes. Bio-fortification, which increases protein, mineral and vitamin contents of cassava, is also utilized to minimize the anti-nutrient and carcinogenic content of the plant. The protein content of cassava could be improved by fortifying its powder with other crops with high protein content. VL - 7 IS - 4 ER -
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