Safeguarding health: Celebrating a legacy of safe cassava foods

Oluwasola Abayomi Adelusi; Oladapo Ajala; Eniola Ayobami Odunuga; Olusegun Adewale Obadina

Chapter 5 Safeguarding health: Celebrating a legacy of safe cassava foods

In: Food safety, security and sustainability

Authors:

Oluwasola Abayomi Adelusi

Oluwasola Abayomi Adelusi Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Doornfontein, Gauteng 2028 South Africa

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Oladapo Ajala

Oladapo Ajala Department of Food Science and Technology, Federal University of Agriculture Abeokuta, P.M.B. 2240 Nigeria

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Eniola Ayobami Odunuga

Eniola Ayobami Odunuga Department of Food Science and Technology, Federal University of Agriculture Abeokuta, P.M.B. 2240 Nigeria

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Olusegun Adewale Obadina

Olusegun Adewale Obadina Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg Doornfontein Campus, P.O. Box 17011, Doornfontein, Gauteng 2028 South Africa
Department of Food Science and Technology, Federal University of Agriculture Abeokuta, P.M.B. 2240 Nigeria

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Type:: Chapter

Pages:: 65–87

DOI:: https://doi.org/10.1163/9789004724969_7

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Abstract

Cassava (Manihot esculenta Crantz) is a crucial staple food for over 800 million people worldwide, particularly in tropical regions of Africa, Asia, and Latin America. Despite its nutritional significance as a major source of carbohydrates, cassava contains cyanogenic glucosides like linamarin and lotaustralin, which can release toxic hydrogen cyanide (HCN) when hydrolyzed. This inherent toxicity poses significant health risks, necessitating proper processing and preparation methods to ensure safety. Celebrating the legacy of safe cassava foods involves not only recognizing past achievements but also committing to future advancements that ensure food security and public health in cassava-consuming regions. This book chapter offers a detailed overview of cassava’s nutritional value and health benefits, highlighting processing methods and common safety hazards. It also explores innovative techniques for detecting and mitigating contaminants, along with recent advancements in processing technologies to reduce safety risks associated with cassava consumption. This book chapter highlights the collaborative efforts of scientists, farmers, policymakers, and communities in maintaining the safety of cassava foods. By celebrating these achievements, it emphasizes the critical need for ongoing research and innovation to address the challenges associated with cassava and cassava-products toxicity.

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Food safety, security and sustainability

Festschrift in honour to the work of Prof Dr H.C. Huub Lelieveld

Series: European Institute for Food Law series, Volume: 16

Cover Food safety, security and sustainability

E-Book ISBN:: 9789004724969

Publisher:: Wageningen Academic

Print Publication Date:: 02 May 2025

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- Life Sciences
  - Food & Health

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Chapter 5 Safeguarding health: Celebrating a legacy of safe cassava foods

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Citation Info

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Food safety, security and sustainability

Festschrift in honour to the work of Prof Dr H.C. Huub Lelieveld

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