Cassava Processing in Sub-Saharan Africa: the Implications for Expanding Cassava Production

Nweke, Felix I.

doi:10.1177/003072709402300307

Cited by 44 publications

(42 citation statements)

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“…The cassava production levels and intensive sales observed in the present study are in agreement with previous studies in the area 23,38 . Intensive trading with cassava, as found in this study, is common to all the areas with higher cassava production than predicted by the geographic model 20,34,35,37,39 , explaining a large part of the production levels.…”

Section: Discussionsupporting

confidence: 93%

High cassava production and low dietary cyanide exposure in mid-west Nigeria

Onabolu

Bokanga²,

Tylleskär

et al. 2001

Public Health Nutr.

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Objective: To investigate if high cassava production levels indicate high consumption and high dietary cyanide exposure in three villages situated within the area of Nigeria with higher cassava production than predicted by a geographic model for cassava production in Africa. Design: Exploratory assessment of: cassava production and processing by qualitative research methods and quantification of residual cyanogens in products; cassava consumption by food frequency and weighed food records and dietary cyanide exposure by urinary thiocyanate and linamarin. Setting: Rural communities of Afuze, Ebue and Ofabo in mid-west Nigeria. Subjects: 110 subjects from 42 households in three villages for food frequency interviews; 118 subjects in nine Ofabo households for weighed food records. Results: Cassava cultivation was reported to have increased in the preceding 20 years. It was consumed daily by 37 (88%) households, but its mean contribution to daily energy intake was only 13% SD 10X The range of residual cyanogens in cassava foods was 0 to 62 mg HCN equivalent/kg dry weight (dw). Ten samples (19%) had levels above the 10 mg HCN equivalent/kg dw FAO/WHO safety limit. Mean urinary thiocyanate and linamarin were 51 SD 35 and 20 SD 11 mmol/L, indicating low cyanogen intake and dietary cyanide exposure. Conclusion: High cassava production levels did not result in high consumption and high dietary cyanide exposure levels, therefore cassava production levels cannot be used to predict consumption or cyanide exposure levels in the study area. A large part of the production is explained by intensive sales.

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Section: Discussionsupporting

confidence: 93%

High cassava production and low dietary cyanide exposure in mid-west Nigeria

Onabolu

Bokanga²,

Tylleskär

et al. 2001

Public Health Nutr.

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“…9 The methods for processing cassava that have evolved in Africa have been adapted to suit the local preferences of the desired food products. 10,11 Roots from 'bitter' cultivars are preferred for obtaining flour, 11 as has also been shown in South America. 5,7 Furthermore, some studies show that farmers prefer 'bitter' cultivars because the products produced from the roots have superior taste and texture qualities.…”

Section: Introductionmentioning

confidence: 88%

Bitter taste in cassava roots correlates with cyanogenic glucoside levels

et al. 2004

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Cassava roots contain cyanogenic glucosides. Malawian farmers classify cultivars into two groups based on the perceived danger of eating raw roots that they associate with bitterness. In the vernacular, cultivars that produce roots with bitter taste are called vyakubaba (bitter), whereas those yielding non-bitter roots are called vyakuzizra (cool). In the scientific literature they are distinguished as 'bitter' or 'sweet'. Roots from 'bitter' cultivars are processed prior to consumption. We studied the ability of farmers to predict the cyanogenic glucoside levels of 492 roots from the 10 most commonly grown cultivars. Twenty-eight farmers predicted the taste of each of the cultivars that they grew, and scored bitterness on a five-point scale by tasting the root tip. Thereafter cyanogenic glucosides were determined on half of the root, while a taste panel scored the taste of the other half. The mean cyanogenic glucoside level in 132 roots from 'cool' cultivars was 29 mg HCN eq kg −1 fresh weight (CI 25-33, range 1-123) and in 360 roots from 'bitter' cultivars was 153 mg HCN eq kg −1 fresh weight (CI 143-163, range 22-661). Farmers' distinction of 'cool' and 'bitter' cultivars predicts glucoside levels. The tasting of the tip of the root improved the farmers' prediction of toxicity. Scoring of bitterness by a trained taste panel showed a stronger correlation with glucoside levels (r 2 = 0.67). This suggests that cyanogenic glucosides confer the bitter taste, notwithstanding the probability of additional modifying intrinsic factors.

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“…In sub-Saharan Africa, Nweke [39] found the mean root yield per hectare to be 11.89 t, with the range from 0.4 to 67.3 tonnes in 196 cassava growing communities in Cote 'd'ivore, Nigeria, Tanzania, and Uganda. Root yield in cassava is influenced by cultivar, cultural operations like weeding, fertilization, field spacing, climate, etc.…”

Section: Yield Of Cassavamentioning

confidence: 99%

Ecophysiology and Production Principles of Cassava (Manihot species) in Southeastern Nigeria

Anikwe¹,

Ikenganyia²

2018

Cassava

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Cassava (Manihot species) is a crop of the humid tropics that belongs to the family Euphorbiaceae. Cultivated forms belong to the species "Manihot esculenta Crantz" and "Manihot utilissima Pohl." Africa produces about 50-80 million tonnes of cassava annually; this translates into an average of more than 300 calories per day for more than 200 million people. Cassava can grow on relatively marginal soils and erratic rainfall conditions in southeastern, Nigeria. It quickly adapts and integrates into the traditional farming system, is easy to cultivate and process and it is available all year round acting as a buffer against crop failure. These characteristics make this root crop a necessary component of the farming system in many areas of Africa south of the Sahara. Some of the principal recommended cultivated varieties in Nigeria include; TME 419, TMS 90257, TMS 91934, TMS 81/00110, TMS 82/00661, TMS 30001, TMS 30555, TMS 30572 and local cultivars-Nwugo, Nwaiwa, Ekpe and Okotorowa that are popular in southeastern Nigeria. Cassava is expected to play increased role in Africa's struggle to attain food and nutrition security through increased production and utilization. This paper examines the ecophysiology, production principles, pest and disease management, uses and constraint hampering cassava production in southeast Nigeria.

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Cassava Processing in Sub-Saharan Africa: the Implications for Expanding Cassava Production

Cited by 44 publications

References 1 publication

High cassava production and low dietary cyanide exposure in mid-west Nigeria

High cassava production and low dietary cyanide exposure in mid-west Nigeria

Bitter taste in cassava roots correlates with cyanogenic glucoside levels

Ecophysiology and Production Principles of Cassava (Manihot species) in Southeastern Nigeria

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