The Cassava Crop : Cultivation, Potential Uses, and Food Security / Pedro Manuel Villa [and three others], editors.

Format:

Book

Contributor:

Villa, Pedro Manuel, editor.

Series:

Food science and technology series (Nova Science Publishers)

Food Science and Technology Series

Language:

English

Subjects (All):

Cassava.

Food supply.

Food security.

Physical Description:

1 online resource (394 pages)

Edition:

First edition.

Place of Publication:

New York : Nova Science Publishers, [2024]

Summary:

"Cassava is the 4th most consumed root crop that contributes to dietary energy in the tropics (after rice, sugar, and maize). Thus, cassava continues to be recommended as a key food for human consumption, especially in the face of current population growth, related problems with food supply, food and nutrition security, and global climate change challenges. Research on cassava crops aims to improve agricultural resource management, and breeding. Along with seed production, crop protection, post-harvest practices, storage, supply chain, potential uses, and food security. There has also been significant technological advances in cassava production systems that have remarkably improved cassava yields and the technological processing of derivatives. However, these developments are still poorly understood throughout the world. This book, therefore, aims to provide an overview of the current state of sustainable cassava production systems, improve processing and potential uses, to achieve global food security targets by presenting research, case studies, experiences, opinions, and critical comments from various agroecological regions of the world"-- Provided by publisher

Contents:

Intro

Contents

Preface

About the Editors

Chapter 1

Benefits and Consumption of Cassava

Abstract

Introduction

Food Safety for Safe Consumption

Nutritional Composition and Its Importance in Human Nutrition

Consumption: From Fresh Products to Innovative Products

Traditional Cassava Foods

Industrialized Cassava-Based Foods

Bakery Products

Food Additives

Beverages

Conclusion

References

Chapter 2

Cassava: Its Cultivation, Diversity, Nutritional Profile, Toxicity, and Uses in Food

Material and Methods

Results and Discussion

Cassava Production

Ecological Niche

Agronomic Management

Crop Establishment

Soil Preparation

Planting Material

Plant Density

Crop Maintenance

Weed Control

Irrigation

Nutrition

Pests and Diseases

Harvesting

Intercropping and Traditional Cultivation Systems

Genetic Diversity and Plant Breeding

Nutritional Composition of the Tuberous Root

Presence of Glucosides

Consumption

Tuberous Root

Leaf as a Vegetable

Biofortified Cassava

Advancements and Perspectives

Chapter 3

Cassava: Benefits, Toxicity, and its Potential Integration in Biofuels Production

Cassava

Nutritional Value

Production Process

Process Residues

Cassava Solid Wastes

Cassava Liquid Wastes

Cyanogenic Glycosides (Mechanism)

Linamarin Hydrolysis

Toxicity (Human, Animals, and Environmental Diseases)

Use of Cassava Wastes for Enhancing the Productivity of Biofuels

Cassava Wastes for Ethanol Production

Cassava Wastes for H2 Production

Cassava Wastes for Other Products

Practical Applications and Future Research Prospects

Acknowledgments

Author Contributions

Chapter 4.

Biofortification of Cassava: Opportunities and Challenges to Combat Micronutrient Deficiencies

Cassava Agronomy

Cassava Can Grow and Produce Well in Areas Where Other Crops Will Not

Cassava Is Highly Flexible in Its Management Requirements

Micronutrient: What the Body Needs

Nutrient in Cassava

Methods Applied for Enhancing the Nutritional Value of Cassava

Future Prospect and Challenge

Chapter 5

New Breeding Technology: A Pathway to Increase Yield and Create Abiotic and Biotic Stress-Tolerant Cassava

Abiotic Stresses on Crop Plants

Biotic Stresses on Crop Plants

Pest in Cassava

Virus in Cassava

Bacteria in Cassava

Fungi in Cassava

Approaches to Cope the Abiotic and Biotic Stresses: Genetic and Genomic Resources

Modern Breeding Strategies for Drought Tolerance

Modern Breeding Strategies for Salinity Tolerance

Modern Breeding Strategies for Viral Disease Resistance

Chapter 6

Nutritional, Sensory, Functional, and Economic Study of Cassava Root Flour and its Mixture with other Tropical Raw Materials Rich in Energy, as an Alternative to the Traditional Precooked White Corn Flour for the Production of Arepas

Materials and Methods

Raw Materials

Flour Preparation

Techno-Economic Analysis Factors of the Raw Materials

Bromatological Characterization of Raw Materials

Functional Properties of Flours

Experimental Design and Control Samples

Preparation of the Arepas

Sensory Analysis of Arepas

Statistical Analysis

Relative Decrease of Acceptance (RDA)

Techno-Economic Analysis of the Alternative Flours

Bromatological Composition of Alternative Flours.

Functional Properties of Flours

Sensory Analysis of Arepas Made with Precooked Corn and Alternative Flours

Cassava Flour as a Potential Substitute of Precooked Corn Flour for Making Arepas

Chapter 7

Modification of Cassava Starch for Use as an Energy Source in Balanced Feed in Tropical Countries

Materials

Chemical Characterization of Raw Materials

Starch Extraction

Starch Oxidation with Sodium Hypochlorite

Starch Modification by Acid Hydrolysis

Characterization of Starch

Raw Matter Characterization

Carbonyl and Carboxyl Group Content

Amylose and Amylopectin Content

X-Ray Diffraction

FTIR Spectroscopy Analysis

Scanning Electron Microscopy (SEM)

Physicochemical Properties

Rheological Properties of Native and Modified Starches

Enzymatic Digestibility

Chapter 8

Leaf Protein Recovery from Cassava Leaves Pretreated with Pressurization and Depressurization with Ammonia (PDA) Technology

PDA Technology

Severity for an Aqueous Ammonia Explosion Pretreatment

Feedstock

PDA Pilot Plant

Feedstock Pretreatment

Experimental Plan

Pretreatment Simulation

Chemical Analysis

Severity Calculation

Feedstock Characterization

Analysis of Protein Recovery Yield

Analysis of Changes in the Distribution of the Plant Cell Components of Cassava Leaves in the Van Soest Fractions

Analysis of Changes in the X-Ray Diffraction (XRD) Pattern

Analysis of Changes in the Feedstock Functional Groups (FTIR)

Analysis of Changes in the Paracrystalline Ordering of Cellulose

Feedstock Characterization.

Simulation Results

Analysis of the Changes in the Distribution of the Plant Cell Components of Cassava Leaves in the Van Soest Fractions

Analysis of Changes in the Feedstock Functional Groups

Appendix. Faneite's Empirical Mixture Rule (FEMR)

Background

Procedure

Validation

Chapter 9

Obtaining Enzymatic Hydrolysates with Antioxidant Activity from Cassava Leaves

Pre-Treatment of the Cassava Leaves

Proximal Composition

Analysis of Catalytic Activity of Enzymes

Enzymatic Hydrolysis

Amino Acid Analysis

Oxygen Radical Absorbance Capacity (ORAC)

Trolox Equivalent Antioxidant Capacity (TEAC)

Ferric Ion Reducing Antioxidant Power (FRAP)

Characterization of Cassava Leaves

Hydrolysis of Cassava Leaves

Evaluation of Biological Activities

Antioxidant Activity

Chapter 10

Use of the Cassava Leaf to Obtain Bioactive and Functional Compounds

Extraction of Protein of Foliar Origin

Extraction of Foliar Protein Using Mechanical Pressing

Extraction of Foliar Protein Using Enzymes

Alkaline Extraction of Protein of Foliar Origin

Interaction of Phenolic Compounds during Protein Extraction

Enzymatic Protein Hydrolysis

Principles Governing Enzymatic Protein Hydrolysis

Monitoring of the Protein Enzymatic Hydrolysis Reaction: Ph-Stat Method

Most Important Variables in the Enzymatic Hydrolysis of Proteins

Characteristics of the Enzymes Involved in the Enzymatic Hydrolysis of Proteins

Protein Hydrolysis of Plant Substrates.

Production of Bioactive Peptides by Enzymatic Hydrolysis of Proteins

Compounds of Pharmacological and Nutritional Interest Extracted from Cassava Leaves

Chapter 11

Study of the Drying Kinetics of Cassava Leaves (Manihot Esculenta CRANTZ)

Material Studied

Chemical Characterization of Cassava Leaves

Measurement of the Experimental Drying Curves

Analysis of the Phenomenology of the Drying Process

Semi-Theoretical Modeling of Experimental Drying Kinetics

Empirical Modeling of Experimental Drying Kinetics

Selection Technique of the Best Drying Kinetic Model

Phenomenology of the Drying Process

Appendix. Coefficients of the Models Presented in This Study, as a Function of Temperature

Index

Blank Page.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Other Format:

Print version: Villa, Pedro Manuel The Cassava Crop: Cultivation, Potential Uses, and Food Security

ISBN:

9798891139312