In this aspect, mechanization of cassava processing plays a pivotal role in removing the negative attributes of the traditional processing techniques and promoting timely large-scale processing of the tubers in hygienic environments [ 6 ]. Cassava processing operations are often preceded by peeling, and for this task, many models and mechanisms have been developed throughout the years [ 9 , 10 ].
Apart from the peelers, various types of cassava-grating machines have also been developed [ 11 , 12 ]. Other unit operations involved in cassava processing include dewatering of cassava pulp mash , drying and frying, which are still majorly carried out manually [ 13 , 14 ]. There are several factors nevertheless, to be considered before the usage and implication of technical devices for these unit operations.
The survey by Quaye et al. A wide range of products can be made from cassava, although it is commonly used as raw material for the food industry.
The freshly peeled tubers are eaten as a vegetable after boiling or roasting. Cassava flour is used in the preparation of bread, biscuits, confectionary, pasta and couscous-like products and in the production of adhesives [ 1 ]. The fermentation of cassava brings a new line of food products altogether.
Fermentation, either naturally or with selected microbial inoculums, has been extensively used to enhance the nutrient potentials of cassava and its by-products both for human and livestock consumption [ 16 ]. For the fermentation of cassava, two popular fermentation techniques, namely, the liquid substrate or submerged fermentation technique and the solid substrate fermentation are used [ 16 ].
The cassava roots, peels, leaves and pomace are the typically used parts of the plant, which are subjected to fermentation. The fermentation process has also played a significant role in the nutritional enhancement of the agro-industrial by-products generated through the harvesting and processing of cassava roots. Apart from the food industry, cassava starch is used for textiles and the paper industry, and in the manufacture of plywood and veneer adhesives and glucose and dextrin syrups.
Through fermentation, it can also be used for alcohol production, and as a waste material, it can be processed to biogas [ 17 ]. The composition of cassava, and thus its nutritional properties, depends on the specific tissue root or leaf being consumed. These aspects in turn, depend on several factors, such as geographic location, variety, age of the plant and environmental conditions [ 18 ]. Cassava roots are typically known to be the primary source of energy [ 11 ]. The leaves on the other hand provide protein, vitamins and minerals [ 19 ].
Cassava also contains its own share of anti-nutrients, which have either positive or negative effects on the health, depending upon the amount of the component being ingested [ 21 ]. They basically interfere with the digestibility and uptake of some nutrients. Nevertheless, depending on the amount consumed, these substances can also bring benefits to humans. Cyanide is the most toxic factor restricting the consumption of cassava roots and leaves.
Several health disorders and diseases have been reported in cassava-eating populations, owing to the presence of improperly processed cyanide [ 18 ]. The consumption of lower cyanide amounts is not lethal but long-term intake could cause severe health problems such as tropical neuropathy [ 22 ].
Cassava-eating populations are naturally exposed to high amounts of cyanide, nitrates and nitrites—chemical compounds which are known to contribute to the risk of developing stomach cancer [ 22 ]. Cassava-eating individuals tend to have a high amount of thiocyanate in the stomach due to cyanide detoxification by the body, which may catalyse the formation of carcinogenic nitrosamines [ 18 , 21 , 22 ].
Food security has become a growing concern around the world. Coupled with inadequate caloric intake, food insecurity is a major cause of death and morbidity in the world, particularly in developing countries [ 23 ]. During the past three decades, IITA has trained more than researchers and technicians in ten African countries in processing and uses for high-quality cassava flour HQCF.
As a result, the private sector in Madagascar, Nigeria, Tanzania, and Uganda have begun using HQCF as a raw material for processing secondary products such as biscuits and noodles.
Currently IITA is adapting the so-called stage gate approach within cassava breeding to make breeding more socially inclusive and demand led to further increase the impact of breeding work.
An interdisciplinary team of social scientists that includes gender specialists and marketing experts, are informing breeding work on the cassava characteristics and traits that are in demand by the different users of cassava roots within the value chain: farmers, processors, marketers, and consumers of cassava products. The link between cassava food product quality and cassava varieties is a major focus.
Opportunities and challenges for biofortification of cassava to address iron and zinc deficiency in Nigeria. Okwuonu, I. Global Food Security, 28, Technological innovations for improving cassava production in sub-Saharan Africa.
Mbanjo, E. Frontiers in Genetics, 11, Genetic characterization of cassava Manihot esculenta Crantz genotypes using agro-morphological and single nucleotide polymorphism markers. Karim, K. Physiology and Molecular Biology of Plants, 26 2 , Cassava Manihot esculenta Cassava is a perennial woody shrub with an edible root, which grows in tropical and subtropical areas of the world.
Disease and constraints. IITA's research and impact. Learn more. Members of the Maya civilization cultivated the root crop and it may have been a staple in some parts of the Maya world.
Manioc pollen has been discovered in the Maya region by the late Archaic period, and most of the Maya groups studied in the 20th century were found to cultivate manioc in their fields.
The excavations at Ceren , a classic period Maya village that was destroyed and preserved by a volcanic eruption, identified manioc plants within the kitchen gardens. Manioc planting beds were discovered some feet meters away from the village. The manioc beds at Ceren date to approximately CE.
They consist of ridged fields, with the tubers planted on the top of the ridges and water allowed to drain and flow through the wales between the ridges called calles. Archaeologists discovered five manioc tubers in the field which had been missed during harvesting.
Stalks of manioc bushes had been cut into 3—5 foot 1—1. The eruption occurred in August of CE, burying the field in nearly 10 ft 3 m of volcanic ash. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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