Cassava, protein content

Frakes, R.A., R.P.Sharma, C.C.Willhite, and G.Gomex. 1986. Effect of cyanogenic glycosides and protein content in cassava diets on hamster prenatal development. Fund. Appl. Toxicol. 7 191-198. 

Cassava Manihot esculenta), also known as manioc, is a tropical shrubby perennial plant that produces tubers at the base of the stem. The chemical composition of these tubers varies with maturity, cultivar and growing conditions. About 80 per cent of the carbohydrate is starch, and cassava tubers are used for the production of tapioca starch for human consumption, although the tubers are also given to cattle, pigs and poidtry.The ME value of cassava is similar to that of potatoes, but it has higher dry matter and lower crude protein contents (see Table 21.1). 

The calcium and the protein in the shell waste were dissolved mainly by organic acids and proteases produced by microorganisms (Table 4.1). The efficiency of fermentation depends on factors such as inoculum levels shell content in medium, shell size carbon sources such as glucose, sucrose, malt, cassava, molasses, and date juice initial pH and pH during fermentation the fermentation type including liquid phase and solid phase cultures aerobic and anaerobic conditions and the order in case of successive fermentation consisting of DM and DP processes. Shirai et al. (2001) reported that an increase in the inoculum concentration resulted in improved DM. 

Cassava tubers are rich in carbohydrates (mostly starch), but low in proteins and most other nutrients. The raw roots are lower in water content and higher in calories than the other leading roots and tubers. Also, the various dried forms of cassava tubers are about as rich in food energy as the common cereal flours. Nutritional deficiencies may result if cassava is the predominant food in the diet unless the missing nutrients are obtained by consuming adequate amounts of certain other foods. For example, the Brazilians, who can afford to do so, mix cassava flour with meats and vegetables. 

Shortages of grains (a) forcing low-income people to resort to starchy plants, such as bananas, sweet potatoes, and cassava, for their staple foods, and (b) creating nutritional problems due to the low content of protein and other nutrients in these high-carbohydrate foods. 

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