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Economic Botany

, Volume 37, Issue 3, pp 331–348 | Cite as

Cassava leaves as human food

  • P. A. Lancaster
  • J. E. Brooks
Article

Abstract

The use of cassava leaves as human food is reviewed and their value as a source of protein and vitamins for supplementing predominantly starchy diets reemphasized. The problem of the toxicity of the leaves is considered, and the effects on both nutritive value and toxicity of the traditional methods of preparing the leaves, such as drying, pounding, and long periods of boiling, are described and discussed. Loss of nutrients, particularly vitamins, occurs during processing but remaining levels can still make an important contribution to the diet. HCN levels are reduced considerably by the processing methods, although the toxic effects of residual levels need further investigation.

Keywords

Cyanide Cassava Economic Botany Leaf Protein Free Cyanide 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The New York Botanical Garden 1983

Authors and Affiliations

  • P. A. Lancaster
  • J. E. Brooks
    • 1
  1. 1.Tropical Products InstituteLondon

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