A STUDY ON THE QUALITY PARAMETERS OF FUFU PRODUCED FROM CASSAVA MOSAIC DISEASE (CMD) RESISTANT GENOTYPES

Abstract

Cassava (Manihot esculenta) stands as a crucial staple food crop across tropical regions of Africa, Asia, and Latin America, providing sustenance for millions of people. This paper delves into the significance of cassava in addressing food security challenges, particularly in Africa, where it contributes approximately 40% of all consumed calories. Second only to cereal grains in the Nigerian diet, cassava roots are primarily composed of carbohydrates, with starch constituting 80% and fat exceeding 1%. Despite its pivotal role, cassava is deficient in protein, containing a mere 1.20%, and certain varieties, notably TMS 50395, exhibit elevated cyanide levels exceeding 10 mg/100 g fresh weight. Understanding the nutritional composition and challenges associated with cassava is imperative for devising sustainable strategies to enhance its contribution to food security in tropical regions.