Summary: Cassava is an important poverty relief crop. It is highly nutritious and provides a reasonable source of carbohydrates, proteins, minerals and vitamins. It can exist in very harsh environmental conditions and may be useful in eradicating poverty and hunger associated poverty. Key words: cassava, good source of minerals and vitamins
Introduction: The key to health is proper nutrition for all. Accessibility and availability are just some of the common factors affecting the health of people and nations. Cheap nutritious foods still remain a pressing and challenging issue for many nations, worldwide. Cassava is known in many regions of the world, particularly Africa, Europe, India, and the Caribbean Region to name a few. Its importance as a cheap readily available source of food that can be grown in very harsh environmental conditions is still yet to be fully realized. [1-3]
This particular feature may be used advantageously by countries, worldwide that experience droughts and famine.
Apart, from cassava being able to be cultivated in harsh environmental conditions, it provides a reasonable source of nutrients such as carbohydrates, proteins, vitamins and minerals. [1,2]
The chemical composition of cassava roots differs considerably from variety to variety and depends on the age of the plant, soils content, climatic factors and other environmental factors. [1-3]
One hundred grams of edible portion of cassava contains 62 ml water, 149 calories, 1.2 g protein, 0.2 g fat, 35 g carbohydrate, 1.1 g fiber, 68 mg calcium, 42 mg phosphorus, 8.0 mg sodium, 1.9 mg iron, 30 µg ß-carotene, 0.04 mg thiamine, 0.05 mg riboflavin, 0.6 mg niacin, and 31 mg ascorbic acid. [1-3]
Conclusion:
? Reasonable source of carbohydrate. ? Reasonable source of calcium, phosphorus, sodium. ? Minor source of protein, other minerals and vitamins. ? Invaluable source of food in alleviating hunger. ? Cassava cultivation is an excellent means of reducing hunger related poverty.
References: 1. Balagopalan CG, Padmaja SK, Nanda SK, Moorthy SN. Cassava in Food, Feed and Industry. Florida: CRC Press; 1988. 2. Cassava starch production-retrieved from http://www.cassavabiz.org on 19/01/08 3. Okezie BO, Kosikowski FV. Cassava as a Food. Critical Review of Food Science and Nutrition. 1982; 17(3): 259-275.
by Dr Deryck D. Pattron, Ph.D.
Tags: africa europe, caribbean region, cassava roots, chemical composition, climatic factors, common factors, droughts, edible portion, g protein, harsh environmental conditions, invaluable source, mg calcium, mg sodium, minor source, nutritious foods, poverty relief, proper nutrition, Riboflavin, source of nutrients, vitamins and minerals
