http://dx.doi.org/10.19103/AS.2016.0014.01 © Burleigh Dodds Science Publishing Limited, 2017. All rights reserved. Use and nutritional value of cassava roots and leaves as a traditional food Aurelie Bechoff, University of Greenwich, UK 1 Introduction 2 Diversity in traditional cassava products 3 Products from cassava roots 4 Products from cassava leaves 5 Chemical composition of cassava roots 6 Chemical composition of cassava leaves 7 Anti-nutrients in roots and leaves 8 Case study: biofortified cassava roots made into gari and fufu in Nigeria 9 Future trends 10 Conclusion 11 Where to look for further information 12 References 1 Introduction Cassava is second after rice in importance as a source of carbohydrates in developing and tropical countries, and the fifth most important staple crop globally (FAOSTAT 2013). In developing countries, over half a billion people consume cassava as food and rely on it as important sources of nutrition and income. Cassava’s main commercial product is the long tuberous starchy root. Size varies widely, but averages about 5 to 7 cm diameter and 20–40 cm long. The root has a mostly dark brown, but sometimes light brown or white, peel, and generally a white or cream interior flesh. Cassava leaves are alternate palmate and smooth leaves with lobes between 7 cm and 15 cm long that are also edible (Lancaster and Brooks 1983) (Fig. 1). BDS_Chapter 1_Cassava V1_1.indd 1 BDS_Chapter 1_Cassava V1_1.indd 1 02-05-2017 15:10:41 02-05-2017 15:10:41