P3: Exploitation of cassava for food and feed
Cassava is considered as a 21st century crop because it responds positively to the food security, global economy trends and climate change challenges. Cassava is grown nearly in 105 countries and is a staple food for one billion people. It is grown for its starchy roots while the stem, leaves and petioles are mainly considered as waste. Depending on the availability of other vegetables and food shortage, cassava leaves are consumed at varying levels as a source of protein, vitamins and minerals. There is a need to exploit and encourage utilization of cassava by-products (stem, leaves and petioles) and cassava root processing by-products for food and feed by developing simple processes and providing education.
In addition to the valuable nutrients, cassava leaves also has toxicity due to cyanogenic glucosides which have to be removed during processing. In this work package, simple and low cost process will be developed to detoxify cassava leaves and encourage their utilization as food and feed. Cassava leaves will be mechanically pressed to extract protein rich juice by using screw press. The protein obtained from the green juice will be used as food while the pellets will be evaluated for feed. Both, green juice and the pellets will be analyzed for cyanogenic glucosides, protein, amino acids, vitamins and minerals in order to make sure that these products are safe to use as food and feed.
Involved persons
Prof. Dr. Joachim Müller
Dr. Sajid Latif
PhD Scholar Haimanot Hailegiorgis Ayele
Involved institutions
Institute of Agricultural Engineering (440)
Chair of Agricultural Engineering in the Tropics and Subtropics (440e)
Food Security Center (791)