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 ]. The major staples of rice, wheat, maize and soybean are now recognized as not being the complete solution to world food security [ 24 ].
Diversification of farming of agricultural crops and food production has been recognized as a need, extending towards coarse grains, roots and tubers, pulses and oilseeds [ 24 ]. In this aspect, cassava has been recognized as a crop that is able to address the global food security needs around the world.
It has been biotechnologically manipulated for better growth and higher crop production for this purpose. Good yield progress has been achieved for cassava crops after relatively few decades of genetic improvement compared with other staples, which are being bred and harvested for food security purposes [ 24 ]. Adoption of new varieties of cassava has been strong in Thailand, Vietnam and Nigeria [ 25 , 26 , 27 ]. Given the current practice of minimal use of inputs, great scope also exists for closing the large yield gap of cassava production through better agronomy [ 24 ].
For this purpose, commercialisation of the cassava cultivation in Sub-Saharan Africa should help close the gap by providing stimulus for farmers to invest in more inputs [ 28 ].
Given the marginal environments where cassava is grown, its postharvest processing is frequently affected by large distances to the processing centres and deficient transport infrastructure, specifically roads [ 29 ]. The short shelf life of the roots hinders many of the marketing options by increasing the likelihood of losses and thereby increasing the overall marketing costs [ 29 ].
In addition, the access to urban markets and processing facilities is restricted to production sites that are relatively close to them [ 30 , 31 ]. Research to date concerning the study of PPD has mostly focused on biochemical signalling events several hours after harvest [ 32 ]. Upon examination of physiological and biochemical changes occurring after cassava root detachment, changes in the nature and type of volatile compounds emitted, secondary metabolites accumulated, and changes in the expression of key genes in reactive oxygen species ROS turnover had been primarily observed [ 33 , 34 ].
Nevertheless, based on combined proteomics data, enzymatic activities, and lipid peroxidation assays, Vanderschuren et al. Further, in this study, transgenic cassava overexpressing a cytosolic glutathione peroxidase in storage roots showed delayed PPD and reduced lipid peroxidation as well as decreased hydrogen peroxide accumulation [ 35 ].
Cassava continues to grow as a crop of importance around the world for curbing food security issues as well as a means of income and livelihood. While its versatility as not only a food source for humans but also for animals, as well as a means of biofuel has been recognized, further research needs to be targeted towards the biofortification of cassava, so that the plant can be advocated as a contributor of essential vitamins and minerals.
As a crop which is heavily subjected to biotechnological interventions, transgenic interferences looking into the clonal propagation of crops have the potential to accelerate product development and address genetic constraints which may impede traditional breeding approaches. This could be considered as a vital approach for promoting cassava as a means of preventing food security issues. To be successful, however, as highlighted by Vanderschuren et al.
As an objective of this book, it is hoped that readers would see the importance of cassava, its research and cultivation aspects as a vital means of livelihood for feeding the global population, which is likely to grow in the subsequent years.
As a crop, it has many applications, thus, having the ability to generate revenue and income for developing countries. It is hoped that cultivation of this crop will be seen as a positive means of agriculture, and its existing agricultural, postharvest and processing issues will gain rapid attention for remediation.
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Share Flipboard Email. Kris Hirst. Archaeology Expert. Kris Hirst is an archaeologist with 30 years of field experience. Her work has appeared in scholarly publications such as Archaeology Online and Science. Twitter Twitter. Updated January 20, Fast Facts: Cassava Domestication Cassava, commonly called manioc or tapioca, is a domesticated species of tuber, and the sixth most important food crop in the world. It was domesticated in the southwestern Amazon of Brazil and Bolivia some 8,, years ago.
Domesticate improvements include traits which must have been added by means of clonal propagation. Burned tubers of manioc were discovered at the classic Maya site of Ceren, dated to CE. Featured Video. Cite this Article Format. Hirst, K. The History and Domestication of Cassava. The Domestication History of Cotton Gossypium. Barley Hordeum vulgare - The History of its Domestication.
The Domestication of Maize in America. Pea Pisum sativum L. Domestication - The History of Peas and Humans. Bottle Gourd Domestication and History. The Domestication and History of Modern Horses. The Domestication History of Chickpeas. Turkey Meleagris gallapavo and its History of Domestication. Vitis vinifera: Origins of the Domesticated Grapevine. Your Privacy Rights.
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