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

Adugna Bayata

doi:doi:10.11648/j.sjac.20190704.12

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

Adugna Bayata

Published in Science Journal of Analytical Chemistry (Volume 7, Issue 4)

Received: 1 July 2019 Accepted: 6 September 2019 Published: 27 September 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.

Published in	Science Journal of Analytical Chemistry (Volume 7, Issue 4)
DOI	10.11648/j.sjac.20190704.12
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), 2019. 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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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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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://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}
}

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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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Author Information

Adugna Bayata

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

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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

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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://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}
}

Copy | Download

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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