Use and nutritional value of cassava roots and leaves as a traditional food Aurélie Bechoff, Natural Resources Institute, University of Greenwich, UK

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 an important source of nutrition and income. Cassava’s main commercial product is the long tuberous starchy root. Size varies widely, but averages about 5-7 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).