Cassava: meeting the global protein need

Abstract

Cassava (Manihot esculenta Crantz) is a nutty flavored, starch-tuber perennial woody shrub originated from tropical America belongs to Euphorbiaceae family of plants. After rice and maize, it is considered as the third largest source of carbohydrate food in the tropics and its sweet, chewy underground tuber is one of the popular edible root-vegetables. It is ranked as a 21st century crop, as it acknowledges to the universal economy trends and climatic changes. Currently, use of cassava leaves as a potential source of protein, vitamins and minerals was reviewed. The effect of malnutrition on health and development of people and its control by using cassava leaves as a protein rich source were briefly discussed. Cascade use of cassava leaves, in industrial applications like natural filler for potential reinforcement of polypropylene based composites was also presented. Although, cassava leaves are vital source of essential nutrients, their anti-nutrients and cyanogenic glucosides content limits their consumption, which can be overcome by the development of an efficient, simple and low-cost processing methods for protein extraction from cassava leaves. There are supporting evidences for efficacy of cassava leaf protein in reducing the effect of malnutrition by the intake of protein rich cassava leaves, fortified with various common food items. So consumption of cassava leaves enriched with high protein, vitamin and mineral contents with the development of suitable processing technology to remove anti-nutrients can be an alternative source to meet the global protein demand.