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 dearth of fertile ‘virgin’ land and inaccessibility to standard chemical fertilizers, coupled with low tuber yields has made cassava cultivation unprofitable in parts of traditional cassava zone of West Africa. Field experiments were conducted at Ajibode and Alabata villages located in Ibadan (derived savanna zone), Nigeria to evaluate cassava (Manihot esculenta Crantz) root yield response ...

The capacity to preserve food is directly related to the level of technological development. The slow progress in upgrading traditional food processing and preservation techniques in West Africa contributes to food and nutrition insecurity in the sub-region. Simple, low-cost, traditional food processing techniques are the bedrock of small-scale food processing enterprises that are crucial to ru...

Cassava is the major source of calories for more than 250 million Sub-Saharan Africans, however, it has the lowest protein-to-energy ratio of any major staple food crop in the world. A cassava-based diet provides less than 30% of the minimum daily requirement for protein. Moreover, both leaves and roots contain potentially toxic levels of cyanogenic glucosides. The major cyanogen in cassava is ...

The major threat for cassava cultivation on the Indian subcontinent is cassava mosaic disease (CMD) caused by cassava mosaic geminiviruses which are bipartite begomoviruses with DNA A and DNA B components. Indian cassava mosaic virus (ICMV) and Sri Lankan cassava mosaic virus (SLCMV) cause CMD in India. Two isolates of SLCMV infected the cassava cultivar Sengutchi in the fields near Malappuram ...

The performance of women agribusiness cooperatives in Oyo State, Nigeria was assessed in this study. The study employed a multi-stage sampling technique to select 6 women cooperative groups (aggregating to 175 individuals); 36 individual women; and 4 institutions across 6 LGAs in two agricultural zones of the State. Findings show that majority (55.6%) of the respondents belong to processing org...

Natural microbial consortia from hot spring samples were used to developed thermophilic mixed cultures for biohydrogen production from cassava starch processing wastewater (CSPW). Significant hydrogen production potentials were obtained from three thermophilic mixedculturesnamelyPK,SWandPRwithmaximumhydrogenproductionyieldsof249.3, 180 and 124.9 mL H2/g starch, respectively from raw cassava sta...

Executive Summary 1. Maize has been the recognised staple food for most Zambians in rural and urban areas. Food security policies and strategies in Zambia have therefore, remained highly biased towards maize. The danger of over-depending on maize is that its production is expensive and reliance on it alone narrows the food base, and also makes the national food security system vulnerable to dro...