Sustainability of cassava ( Manihot esculenta Crantz ) as industrial feedstock, energy and food crop in Nigeria

Anyanwu, C. N.; Ibeto, C. N.; Ezeoha, Sunday Louis; Ogbuagu, Nneka Juliana

doi:10.1016/j.renene.2015.03.075

Cited by 67 publications

(48 citation statements)

References 12 publications

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“…Cassava originated in South America and is a staple for nearly 800 million people in Africa, Latin America, and Asia, mainly in developing countries [22]. In Nigeria, the leading cassava producer, production is estimated at 50 million tons [22].…”

Section: Cassavamentioning

confidence: 99%

“…In Nigeria, the leading cassava producer, production is estimated at 50 million tons [22]. Biofortified vitamin A cassava ("yellow cassava") has been developed to address vitamin A deficiency and is currently promoted in Nigeria.…”

Section: Cassavamentioning

confidence: 99%

“…Flour, including High Quality Cassava Flour (HQCF), is being promoted by the Nigerian government as a substitute for wheat flour in bakery products [22]. Studies were carried out by Oliveira et al [25] on carotenoid retention in flour made from yellow cassava.…”

Section: Cassavamentioning

confidence: 99%

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Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Bechoff¹,

Taleon²,

Carvalho³

et al. 2017

AJFAND

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For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water).

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Section: Cassavamentioning

confidence: 99%

Section: Cassavamentioning

confidence: 99%

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Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Bechoff¹,

Taleon²,

Carvalho³

et al. 2017

AJFAND

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“…Cassava (Manihot esculenta Crantz) is a staple food for approximately 800 million people worldwide, mainly in Sub-Saharan Africa [1], where the per caput consumption is over 108 kg per year [2]. It is mostly cultivated in developing countries located between latitudes 30°N and 30°S [3], usually in low technology conditions [4].…”

Section: Introductionmentioning

confidence: 99%

Population Structure and Genetic Diversity of Sweet Cassava Accessions from the Midwestern, Southeastern and Southern Regions of Brazil

Ortiz

Filho

Rocha

et al. 2019

Braz. arch. biol. technol.

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HIGHLIGHTS• The 303 traditional sweet cassava cultivars from Brazil, were divided based on their genetic diversity into four groups, separating them according to the region of origin. The first group contained cultivars from Paraná (South region), the second from Paraná and Santa Catarina (South), the third from Mato Grosso do Sul (Midwest) and fourth one from Minas Gerais (Southeast).• Highly divergent combinations were found, between cultivars from different regions, which can be used as parents in breeding programs. Abstract:The objective of this work was to screen sweet cassava accessions collected in smallholding areas in the Midwestern, Southeastern and Southern regions of Brazil, using 15 SSR molecular markers, to determine population structure and genetic diversity. Polymorphism was detected in every loci analyzed, with mean of 6.33 alleles per locus, and mean polymorphism information content (PIC) of 0.6057, pointing out that the primers were highly informative. The observed heterozygosity ranged from 0.0709 (SSRY 101) to 0.9398 (GA 12), with a mean of 0.6511, and mean genetic diversity of 0.6578, ranging from 0.3592 (GA 136) to 0.8116 (SSRY 21). The most dissimilar combinations observed were BGM526PR-BGM596MS, BGM526PR-BGM622MS and BGM526PR-BGM629MS. The traditional cassava cultivars assessed were divided into four distinct groups: two with cultivars from the South, one from the Southeast and one from the Midwestern region of Brazil. The variances among and within groups determined by the analysis of molecular variance were 44 and 56%, respectively. The PhiPT parameter (analogue to Fst) of 0.44 indicates high differentiation among groups. Broad genetic diversity was found among the traditional sweet cassava cultivars assessed, and the most divergent groups were formed by cultivars from the South and the Midwestern regions of Brazil.

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“…After drying, the CB corresponds to more than 15% of the cassava root weight . In 2014, the world production of cassava was over 270 million tons, and Nigeria and Brazil were the largest producers . Therefore, there is a large amount of CB generated, which can represent a large environmental problem.…”

Section: Introductionmentioning

confidence: 99%

Cassava Bagasse as a Substrate to Produce Cyclodextrins

et al. 2018

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Cassava bagasse (CB) is an agro-industry residue usually discarded by starch industries. In this study, CB is used as a substrate to produce cyclodextrins (CDs), due to the high carbohydrate content (62%). The influence of CB concentration (2-4%) and temperature (60-70 C) on the production of α, β, and γ-CD was verified by means of the CGTase Toruzyme enzyme. Higher CD production (8.61 mM) is observed for 4% CB at 70 C. The CB performed similar or better in the CD production and conversion rates when compared to cassava dextrin (CM), the main substrate used for CD production. The addition of 10% ethanol to the reaction medium containing CB doubled the conversion rate to 48.5%. Therefore, CD production with CB can solve the problem of discarding this residue, allowing the production of CDs with lower costs, and can generate additional income for the cassava starch industry. Figure 4. Graph 2D surface response showing the influence of CB concentration and temperature to produce α, β, and γ cyclodextrins and on the conversion rate, respectively. www.advancedsciencenews.com www.starch-

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Sustainability of cassava ( Manihot esculenta Crantz ) as industrial feedstock, energy and food crop in Nigeria

Cited by 67 publications

References 12 publications

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Micronutrient (provitamin A and iron/zinc) retention in biofortified crops

Population Structure and Genetic Diversity of Sweet Cassava Accessions from the Midwestern, Southeastern and Southern Regions of Brazil

Cassava Bagasse as a Substrate to Produce Cyclodextrins

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