Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review

Abstract

Abstract Cassava (Manihot esculenta Crantz) is believed to be an important staple food crop providing potential valuable food source as well as variety of phytoconstituents. Its starchy tubers provide a significant source of energy for around 500 million individuals. Among staple crops, it is regarded to be one of the top suppliers of carbohydrates. Its physicochemical qualities, as well as its availability, have made it a captivating food component. Cassava starch is a valuable raw material used to make a variety of both native and modified starch for cooking purposes. They have also been used for a variety of industrial uses. Cassava starch and flour have the potential to be valuable alternatives to rice, maize, and wheat crops. The advantages included being a staple diet for humans, a component of animal feeds, a raw ingredient for food processing, edible coatings, locally produced alcoholic beverages, and ethanol manufacturing. The roots consist of cyanogenic glycosides, which can lead to lethal cyanide poisoning if tubers arse not properly detoxified using different processing methods include washing, fermentation, boiling, peeling and chemical processing to escape toxin content. The current review summarizes cassava's bioactive components which could be a potential source of various pharmaceutical drugs as well as a source of traditional and modern food applications.

Keywords

• cassava
• detoxification
• fermentation
• flour
• polyphenols
• starch