Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement.

By Julie A. Montagnac, C. Davis, S. Tanumihardjo. Comprehensive Reviews in Food Science and Food Safety, 2009

600 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Stress-Tolerant Cassava: The Role of Integrative Ecophysiology-Breeding Research in Crop Improvement (2012, background): “In 1991, the Brazilian national (CNPMF) and state research institutions in coordination with CIAT, had initiated a 5-year project for breeding cassava in drier tropics and subtropics with funds from the International Fund For Agriculture Development (IFAD) [4,98,99].”
Review on Nutritional Value of Cassava for Use as a Staple Food (2019, background): “The root is a physiological energy reserve with high carbohydrate content, which ranges from 32% to 35% on a FW basis, and from 80% to 90% on a dry matter basis [23, 19].”
Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Cassava contains some anti-nutrients and toxic substances which inhibit the digestibility and intake of major nutrients, although these compounds can still be healthy to human health depending on the amount consumed (Montagnac et al. 2009).”