Cassava: Production, Nutritional Properties and Health Effects

Francis P. Molinari (Editor)

Series:Food and Beverage Consumption and Health
BISAC: HEA048000

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Cassava is the most important of the root crops in the tropics and ranks fourth after rice, sugarcane and maize as a source of calorie for human needs. Since its introduction into Africa in the 16th century, cassava has spread throughout sub-Saharan Africa to become one of the dominant starchy staples in the diet of the people. Cassava is a major staple for about half of the Nigerian population and nearly 50 million tonnes of fresh cassava is produced annually in the country.

This quantity is enough to meet the calorie requirement of 50 million people at about 200 calories per day. Cassava is important not just as a subsistence or food security crop, but also as a main source of cash income for producing households. Its production and processing provide employment and income for the rural poor, especially women and children. This book discusses the environmental impact cassava may have; the functional and nutritional characterization of cassava flour; cassava bread; other food products developed from using cassava roots and its derivatives; and cassava varieties and their breeding status. (Imprint: Nova)

Preface

Chapter 1 - Cassava Use for Environmental Purpose: Removal of Metal Species from Water (pp. 1-24)
Gustavo Rocha de Castro, Alexandre de Oliveira Jorgetto, Marcos Henrique Pereira Wondracek and Adrielli Cristina Peres da Silva (Instituto de Biociências de Botucatu-UNESP - Dept. Química e Bioquímica – Botucatu, SP, Brazil)

Chapter 2 - Functional and Nutritional Characterization of Cassava Flours for Industrial Applications (pp. 25-50)
L. J. Sívoli, A. T. Ciarfella and E. E. Pérez (Departamento de Ciencias Biomédicas, Facultad de Ciencias Veterinarias, Universidad Central de Venezuela, and others)

Chapter 3 - Proximate Composition, Morfometric and Functional Properties of Native and Modified Cassava Starches (pp. 51-86)
L. J. Sívoli, A. T. Ciarfella and E. E. Pérez (Departamento de Ciencias Biomédicas, Facultad de Ciencias Veterinarias, Universidad Central de Venezuela, and others)

Chapter 4 - Cassava Flour and Starch As Differentiated Ingredients for Gluten Free Products (pp. 87-114)
Cecilia Dini, María Cecilia Doporto, Sonia Zulma Viña and María Alejandra García (Center of Research and Development in Food Cryotechnology (CIDCA-CONICET-UNLP), CCT La Plata, Argentina, and others)

Chapter 5 - Cassava Bread (Casabe) in Venezuela: Some Nutritional Considerations (pp. 115-138)
Benito Infante and Omar Garcia (Laboratorio de Investigaciones, Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Central de Venezuela)

Chapter 6 - Viscosity, Agglomeration Behavior and Tableting Characteristics of Cassava Starch Modulated by Wet Granulation: A Comparative Study (pp. 139-160)
John Rojas, Marcel Yepes and Yhors Ciro (Department of Pharmacy, School of Pharmaceutical Chemistry, University of Antioquia, Colombia)

Chapter 7 - Food Products Developed Using Cassava Roots and Its Derivatives: A Review (pp. 161-176)
A. T. Ciarfella, L. J. Sívoli and E. E. Pérez (Unidad de Cursos Básicos, Núcleo de Anzoátegui, Universidad de Oriente, Venezuela, and others)

Chapter 8 - Proximate Composition, Physical Characterization and Cyanide Content of Cassava Roots Grown at the Germoplasm Bank of Venezuela (pp. 177-192)
A. T. Ciarfella, L. J. Sívoli and E. E. Pérez (Unidad de Cursos Básicos, Núcleo de Anzoátegui, Universidad de Oriente, Venezuela, and others)

Chapter 9 - Extra-Early Maturing Cassava Varieties: Breeding Status and Progress (pp. 193-206)
B. Olasanmi, M. O. Akoroda, E. Okogbenin, C. Egesi and M. Fregene (Department of Agronomy, University of Ibadan, Nigeria and others)

Index

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