Science Journal of Analytical Chemistry

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Review on Nutritional Value of Cassava for Use as a Staple Food

Received: Jul. 01, 2019    Accepted: Sep. 06, 2019    Published: Sep. 27, 2019
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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.

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

Keywords

Cassava, Staple Food, Anti-nutrient, Food Scarcity, Adverse

References
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    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

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    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

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    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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  • @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://download.sciencepg.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}
    }
    

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    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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Author Information
  • Ethiopian Institute of Agricultural Research, Jimma Agricultural Research Center, Department of Natural Resource Management, Jimma, Ethiopia

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