The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages

Abstract

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss the probiotic and prebiotic properties and the antioxidant activity of chemicals in cassava-based beverages for health benefits. Additionally, we review the challenges, opportunities, and innovations regarding commercialization.