Cassava (Manihot esculenta) is an important tropical subsistence crop that is severely affected by cassava brown streak disease (CBSD) in East Africa. The disease is caused by Cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV). Both have a (+)-sense single-stranded RNA genome with a 5' covalently-linked viral protein, which functionally resembles the cap structure ...

Cassava ((Manihot esculenta Crantz) leaf stalk is a renewable raw material and it is a major industrial crop in Tamilnadu rich in antioxidant compounds. To utilize this source, an environmentally sustainable procedure has been developed for the extraction of anthocyanin and to analyze its antioxidant properties. So, the present research was focused on cassava for total phenol contents, flavanoi...

The study aimed to evaluate the probiotic properties, antioxidant activity and fermentative capacity of Acremonium charticola and Rhizopus oryzae isolated from the Indonesian fermented dried cassava, with particular application on poultry. A. charticola inhibited the growth of Escherichia coli and Aspergillus flavus. A. charticola and R. oryzae grew in potato dextrose agar (PDA) adjusted to pH ...

This study was conducted to investigate the effects of feeding fresh Gliricidia sepium leaves as supplement to basal diet of dried cassava peel on the haematological parameters of West African Dwarf sheep and goats in a completely randomized design experiment. Twelve each of WAD sheep and goat were randomly divided into three groups of four animals per group for both sheep and goats. The three ...

INTRODUCTION Cassava is one of the few root crops known and is an important food source in many countries of Africa, Latin America and in some Asian countries. In Venezuela, for instance, the root is eaten in a number of ways such as in soups, as casabe (cassava flat cake), as naiboa (cassava with raw sugar and grated white cheese formed into a flat cake) and as buñuelos (fried cassava dough ba...

Africa produces more than 30 million tons of cassava on about 5 million hectares (6 tons per hectare). Approximately 80% of the root production and 70% of the harvested area are from Western Africa. Recent reports suggest that the ingestion of poorly processed cassava roots is associated with the incidence of an ataxic neuropathy (konzo) in African countries. When cassava-based diets are not su...

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during c...

The effects of Cymbopogon citratus (lemon grass) on the detoxification of cassava tubers and the sensory evaluation of their cassava fufu products were investigated. One kilogram of freshly harvested cassava tuber was fermented with varying amounts (1.0, 2.0, 3.0, 4.0 and 5.0 g) of lemon grass for one to five days. Fermentation resulted in a decrease in the cyanide content and this was signific...

Cassava roots have a low-protein content (0.7-2%). Amino acids such as lysine and methionine are also low, and some research reports have indicated the absence of methionine. The amino acid profiles of a common cassava cultivar and an interspecific hybrid, namely ICB 300, were determined using the computerized amino acid analyzer Hitachi L-8500. The interspecific hybrid has 10 times more lysine...

Cassava is a major factor in food security across sub-Saharan Africa. However, the crop is susceptible to losses due to biotic stresses, in particular to viruses of the genus Begomovirus (family Geminiviridae) that cause cassava mosaic disease (CMD). During the 1990s, an epidemic of CMD severely hindered cassava production across eastern and central Africa. A significant influence on the appear...