Vol. 2, Issue 1 (2018)
The potential of cassava and its by-products: A review
Author(s): Aimé Zannou, Magloire AN Gbaguidi, Edwige Ahoussi-Dahouenon
Abstract: Cassava (Manihot esculenta) is a potential source of carbohydrates used to prepare various foods. This synthesis aims at taking stock of the research carried out on cassava as well as its derived products in view of a valorisation. Cassava is the most important staple food after maize and contributes to food security. It therefore provides 70-80% of the total calories consumed by humans and allows the poor to face starvation, especially during lean periods. Because of its high perishability (70% water content) and the lack of adequate fresh-keeping techniques, cassava is processed in various forms within 72 hours of harvest. It is used in the manufacture of about twenty derivatives, the main ones being gari, tapioca, boiled cassava, cossettes and also agbeli klaklou. Cassava, like other roots and tubers, is predominantly carbohydrate-rich and the dry matter content of the roots varies according to the medium, variety, temperature and age of the plant.