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Review on Nutritional Value of Cassava for Use as a Staple Food
Science Journal of Analytical Chemistry
Volume 7, Issue 4, July 2019, Pages: 83-91
Received: Jul. 1, 2019; Accepted: Sep. 6, 2019; Published: Sep. 27, 2019
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Adugna Bayata, Ethiopian Institute of Agricultural Research, Jimma Agricultural Research Center, Department of Natural Resource Management, Jimma, Ethiopia
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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.
Cassava, Staple Food, Anti-nutrient, Food Scarcity, Adverse
To cite this article
Adugna Bayata, Review on Nutritional Value of Cassava for Use as a Staple Food, Science Journal of Analytical Chemistry. Vol. 7, No. 4, 2019, pp. 83-91. doi: 10.11648/j.sjac.20190704.12
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This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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