Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41
Cassava is playing a major role in African food systems. Processing of cassava has several objectives and advantages. Traditionally, cassava is processed into many products. However, several constraints affect cassava processing. Cyanide content in the roots is a major limitation of cassava utilizat...
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| Format: | Libro |
| Language: | Inglés |
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1997
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| Online Access: | https://hdl.handle.net/10568/95909 |
| _version_ | 1855528603706458112 |
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| author | Hahn, S.K. |
| author_browse | Hahn, S.K. |
| author_facet | Hahn, S.K. |
| author_sort | Hahn, S.K. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cassava is playing a major role in African food systems. Processing of cassava has several objectives and advantages. Traditionally, cassava is processed into many products. However, several constraints affect cassava processing. Cyanide content in the roots is a major limitation of cassava utilization, but can be reduced by appropriate processing. Traditional processing does not require sophisticated equipment, but storage requirement of the processed products are critical. At many locations, cassava leaves are used as a preferred green vegetable. Future research on improved cassava processing and utilization techniques would greatly increase labour efficiency, productivity and nutrition. |
| format | Libro |
| id | CGSpace95909 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 1997 |
| publishDateRange | 1997 |
| publishDateSort | 1997 |
| record_format | dspace |
| spelling | CGSpace959092023-02-15T06:30:43Z Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 Hahn, S.K. cassava processing utilization techniques food systems marketing cassava root nutrition cyanide transportation farmers Cassava is playing a major role in African food systems. Processing of cassava has several objectives and advantages. Traditionally, cassava is processed into many products. However, several constraints affect cassava processing. Cyanide content in the roots is a major limitation of cassava utilization, but can be reduced by appropriate processing. Traditional processing does not require sophisticated equipment, but storage requirement of the processed products are critical. At many locations, cassava leaves are used as a preferred green vegetable. Future research on improved cassava processing and utilization techniques would greatly increase labour efficiency, productivity and nutrition. 1997 2018-07-05T06:30:12Z 2018-07-05T06:30:12Z Book https://hdl.handle.net/10568/95909 en Open Access Hahn, S. (1997). Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41. Ibadan, Nigeria: IITA, (p. 42). |
| spellingShingle | cassava processing utilization techniques food systems marketing cassava root nutrition cyanide transportation farmers Hahn, S.K. Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 |
| title | Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 |
| title_full | Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 |
| title_fullStr | Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 |
| title_full_unstemmed | Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 |
| title_short | Traditional processing and utilization of cassava in Africa: IITA research guide, No. 41 |
| title_sort | traditional processing and utilization of cassava in africa iita research guide no 41 |
| topic | cassava processing utilization techniques food systems marketing cassava root nutrition cyanide transportation farmers |
| url | https://hdl.handle.net/10568/95909 |
| work_keys_str_mv | AT hahnsk traditionalprocessingandutilizationofcassavainafricaiitaresearchguideno41 |