P5 - Exploitation of cassava for food and feed - Implementation

Status: Ongoing

Duration: 2021 - 2025

Keywords: Agricultural Engineering, Food Science & Technology, Nutritional Science

Description

Cassava (Manihot esculenta Crantz) ranks as one of the most important crops grown nearly in 105 tropical and subtropical countries. It is considered as a 21st century crop because it responds positively to the food security, global economy trends and climate change challenges. It is a staple food for one billion people and an important source of diet in tropical countries. Cassava is mainly grown for its starchy roots while the stem, leaves and petioles are mainly considered as waste. In addition to the roots, a huge economic value lies in cassava leaves which contain 17-38% (on dry weight basis) protein. In some countries, cassava leaves are used as a source of protein, vitamins and minerals. However, in many countries cassava leaves are not consumed at all due to low digestibility, antinutrients, toxicity and taste. By using a green bio-refinery approach, cassava leaves can be exploited as a sustainable source of protein, minerals and vitamins and can contribute to food and nutritional security. On the other hand, the cassava by-products (stem, leaves and petioles) and cassava root processing by-products can be utilized for food and feed by developing simple processes and education.

In this work package, simple and low cost process developed during CLIFOOD and related projects for cassava leaves detoxification and protein extraction, cassava leaf based food products will be implemented and tested in Ethiopia. Moreover, cassava processing waste streams (a rich source of linamarin) will be evaluated as bio-insecticides against locust.

Based on the results obtained during CLIFOOD phase I project and previous related projects, the successful following technologies will be adapted and implemented in Ethiopia with a close collaboration of local stakeholders (SMEs);

Protein extraction from cassava leaves
Simultaneous detoxification of the products
Development of cassava leaves based food products according to local preferences
Utilization of the detoxified press cake as feed.

Involved persons

Prof. Dr. Joachim Müller
Selamawit Tadesse Debelle

Involved institutions

Agricultural Engineering in the Tropics and Subtropics, University of Hohenheim

Involved persons

Involved institutions

Sponsors