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Cassava Leaves as Human Food

P. A. Lancaster and J. E. Brooks
Economic Botany
Vol. 37, No. 3 (Jul. - Sep., 1983), pp. 331-348
Published by: Springer on behalf of New York Botanical Garden Press
Stable URL: http://www.jstor.org/stable/4254509
Page Count: 18
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Cassava Leaves as Human Food
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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.

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