Cassava Production, Processing and Nutrition

Feeding sundried cassava leaf meal as a replacement for de‐oiled rice bran in the diets of rohu, L abeo rohita , fingerlings: effect on growth, enzyme activities and gene expression of igf‐i and igf‐bpi

“…A major scare associated with the use of products from cassava plant is their content of hydrogen cyanide, which has been reported to be more in leaf than tubers (Jackson & Chiwona‐Karltun, 2018). The observed hydrogen cyanide content of SCLM under current investigation was 0.46 g/kg.…”

Food safety and quality considerations for cassava, a major staple containing a natural toxicant

“…Nigeria, Thailand and Indonesia with 47.4, 30.2 and 23.9 million tonnes in 2013, respectively, are the world's largest producers, with a total of 268 million metric tons produced in 2014 (International Fund for Agricultural Development (IFAD) & Food and Agricultural Organization of the United Nations (FAO), 2000;Worldatlas.com, 2019). Fifty six percent (56%) of the world's cassava is grown in Africa, thirty two percent (32%) in Asia and 12% in the Americas (Jackson and Chiwona-Karltun, 2018). Cassava production on the African continent has continued to increase with the annual average growth rate over the last 10 years outpacing population growth, with the exception of 2017 and 2018.…”

“…Another important reason iss that cassava is a hardy crop that has significant resistance to pests and diseases, hence the reason it plays such an important role in developing country diets (Food and Agricultural Organization of the United Nations (FAO), 2005). As a result, the whole plant provides a nutritious basic staple during periods of drought or reduced rainfall and is important in the mitigation of famine and hunger, particularly in Africa (Jackson and Chiwona-Karltun, 2018). With the crop enjoying increased popularity as a result of greater domestic demand in producing countries, increased production yields and generally higher prices, the increased interest in, and access to, export markets has also helped to transition cassava from a crop planted for food security purposes to one that is rising in economic importance for developing countries (Food and Agricultural Organization of the United Nations (FAO), 2005;Prakash, 2018;Jackson and Chiwona-Karltun, 2018).…”

“…Being one of the most efficient converters of solar energy into soluble carbohydrate per unit area with 1 kg of moisture-free cassava meal yielding up to approximately 3,750 kcal ( Okezie and Kosikowski, 1982), the cassava tuber is an excellent source of energy. The tuber (root) is an excellent source of starch, the second most energy dense food of those commonly consumed in developing countries (Table 8.2) and provides an average of 286 calories/person/day in Sub-Saharan Africa (Jackson and Chiwona-Karltun, 2018). However, because the tuber contains very little protein (up to 2%) by comparison to maize, sorghum, rice and all the other major staple foods (Table 8.1), it has been identified as a cause of protein-energy malnutrition in Sub-Saharan Africa where the poor consume high quantities of this energy-dense but nutrient-poor staple.…”

“…By the 1850s, it was widely cultivated in Southeast Asia and Africa. Cassava is now the third most important source of calories in the tropics after rice and maize, is now grown in over 90 countries and is a staple for half a billion people in Africa, Asia, Latin America and the Caribbean ( Jackson and Chiwona-Karltun, 2018). Global cassava production encompasses most of the developing world ) which collectively accounts for 47% t of the world's population and 46% of its arable land.…”