Nutritional importance of cassava and perspectives as a staple food in Senegal. A review.

作者：Diallo Younoussa^*; Gueye Momar Talla; Sakho Mama; Darboux Praxede Gbaguidi; Kane Amadou; Barthelemy Jean Paul; Lognay Georges

来源：Biotechnologie Agronomie Societe et Environnement, 2013, 17(4): 634-643.

• Cassava
• vegetable
• root
• toxic substances
• Senegal

Cassava is one of the main plants and starchy roots grown in the world. In 2008, the total yield of cassava in West Africa represented 29% of the world production. However, in many West African countries such as Senegal, cassava is not used as a staple food. In fact, the processing techniques used for cassava are poorly known. In addition, the chemical composition of local cassava varieties has not yet been determined, nor has their toxicity been assessed. In 2004, showing an aggressive agricultural policy and revived interest, the Senegalese government launched a major program for intensifying the production of cassava for food security purposes. Cassava is an important source of calories and can be an interesting option for imported rice and wheat. Although many food products made from cassava are well known in the region, their use in the Senegalese diet is rare. Nevertheless, these cassava products are found as delicacies in some restaurants, and are consumed by the Senegalese and many other Africans. The objective of the present study is to demonstrate the nutritional value and the dietary possibilities of using cassava as a staple food in Senegal.

• 出版日期2013