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Use and nutritional value of cassava roots and leaves as a traditional food

Use and nutritional value of cassava roots and leaves as a traditional food

Bechoff, Aurelie (2017) Use and nutritional value of cassava roots and leaves as a traditional food. In: Hershey, Clair, (ed.) Achieving sustainable cassava cultivation. Bdspublishing. (Submitted)

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Abstract

Cassava is second after rice in importance as a source of carbohydrates in developing and tropical countries, and the fifth most important staple crop globally (FAOSTAT 2013). In developing countries, over half a billion people consume cassava as food and rely on it as important sources of nutrition and income. Cassava’s main commercial product is the long tuberous starchy root. Size varies widely, but averages about 5 to 7 cm diameter and 20–40 cm long. The root has a mostly dark brown, but sometimes light brown or white, peel, and generally a white or cream interior fl esh. Cassava leaves are alternate palmate and smooth leaves with lobes between 7 cm and 15 cm long that are also edible.

Item Type: Book Section
Additional Information: Chapter 1.
Uncontrolled Keywords: Cassava, Nutritional value, Roots, Leaves, Traditional processing
Subjects: S Agriculture > S Agriculture (General)
Faculty / Department / Research Group: Faculty of Engineering & Science
Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:
Last Modified: 05 Jun 2017 15:22
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/17241

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