Bechoff, Aurelie ORCID: 0000-0001-8141-4448 (2017) Use and nutritional value of cassava roots and leaves as a traditional food. In: Hershey, Clair, (ed.) Achieving Sustainable Cultivation of Cassava Volume 1: Cultivation Techniques. Burleigh Dodds Series in Agricultural Science . Burleigh Dodds Science Publishing Limited. ISBN 978-1786760005

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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:	Part 1, Chapter 2.
Uncontrolled Keywords:	Cassava, Nutritional value, Roots, Leaves, Traditional processing
Subjects:	S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / 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:	Publisher
Last Modified:	02 Apr 2020 12:16
URI:	http://gala.gre.ac.uk/id/eprint/17241

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