Abstract
Citation: Obueh HO, Kolawole SE (2016) Comparative Study on the Nutritional and Anti-Nutritional Compositions of Sweet and Bitter Cassava Varieties for Garri Production. J Nutr Health Sci 3(3): 302. doi: 10.15744/2393-9060.3.302 Volume 3 | Issue 3 Journal of Nutrition and Health Sciences
Highlights
Cassava (Manihot esculenta Crantz), is a perennial woody shrub with an edible starchy tuberous root, which grows in tropical and subtropical areas of the world [1]
Fat content was higher at 10.01±0.02% for the sweet cassava variety than the bitter cassava variety at 9.54±0.01%
Na and K had lower values (p>0.05) for the sweet cassava variety at 259.64±1.66 mg/l and 319.87±2.75 mg/l when compared to the bitter cassava variety at 338.66±6.59 mg/l and 431.96±7.23 mg/l respectively (Table 2)
Summary
Cassava (Manihot esculenta Crantz), is a perennial woody shrub with an edible starchy tuberous root, which grows in tropical and subtropical areas of the world [1]. Cassava is often identified as an inferior food crop, as poor people’s crop and as a dangerous crop [5] These myths on cassava were due to some limitations in the crop which include the presence of cyanogenic glucosides (which is broken down to release toxic hydrogen cyanide), low protein content and short harvest shelf-life [6]. Most of these constraints have been met through processing. Fermentation of cassava is the most important and widely used means of processing cassava [8]
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