The use of cassava leaves as food in Africa

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cg.authorship.typesCGIAR and developing country institute
cg.contributor.affiliationUniversity of Buéa
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.countryCameroon
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2CM
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionMiddle Africa
cg.coverage.regionWestern Africa
cg.identifier.doihttps://doi.org/10.1080/03670240500348771
cg.isijournalISI Journal
cg.issn0367-0244
cg.issue6
cg.journalEcology of Food and Nutrition
cg.reviewStatusPeer Review
cg.subject.iitaFOOD SECURITY
cg.subject.iitaSMALLHOLDER FARMERS
cg.subject.iitaMARKETS
cg.subject.iitaAGRIBUSINESS
cg.subject.iitaNUTRITION
cg.subject.iitaSOCIOECONOMY
cg.subject.iitaLIVELIHOODS
cg.subject.iitaHANDLING, TRANSPORT, STORAGE AND PROTECTION OF AGRICULTURAL PRODUCTS
cg.subject.iitaPLANT HEALTH
cg.subject.iitaPLANT PRODUCTION
cg.subject.iitaFARM MANAGEMENT
cg.volume44
dc.contributor.authorAchidi, A.
dc.contributor.authorAjayi, O.
dc.contributor.authorMaziya-Dixon, B.B.
dc.contributor.authorBokanga, M.
dc.date.accessioned2018-03-23T06:48:56Zen
dc.date.available2018-03-23T06:48:56Zen
dc.identifier.urihttps://hdl.handle.net/10568/91876
dc.titleThe use of cassava leaves as food in Africaen
dcterms.abstractThe rate of cassava leaf consumption in Africa was assessed by a combination of informal interviews, the use of questionnaires and information from the literature. Countries were rated to have high, average, low, or no consumption of cassava leaves. The mode of cassava leaf preparation was studied with six housewives who are nationals of Congo (3), Sierra Leone (1), Madagascar (1), and Nigeria (1). In each case, the procedure was observed from leaf-picking in the field to serving the cooked dish. The first matured leaf up to leaf position 9 or 10 were selected for consumption. The tender petioles and stem were also taken. There were country variations in the preference for particular varieties based on petiole color and mild mosaic infection. Prior to cooking, cassava leaves are usually pounded or ground but pounding is the most popular method. The recipes from Sierra Leone and Nigeria took 40–60 minutes while the standard Congolese recipe took 90 minutes. However, there is a Congolese recipe using sodium bicarbonate that cooks in only 20 minutes. From the comments made by 50 interview respondents from different African countries, it appears that there is a wide variety of cassava leaf based recipes suggesting that cassava leaves are a major food in Africa.en
dcterms.accessRightsLimited Access
dcterms.bibliographicCitationAchidi, A., Ajayi, O., Maziya-Dixon, B. & Bokanga, M. (2005). The use of cassava leaves as food in Africa. Ecology of Food and Nutrition, 44(6), 423-435.en
dcterms.extentp. 423-435
dcterms.issued2005-11
dcterms.languageen
dcterms.publisherInforma UK Limited
dcterms.subjectcassava leafen
dcterms.subjectconsumptionen
dcterms.subjectcongolese recipeen
dcterms.subjectcassavaen
dcterms.subjectdrought-resistanten
dcterms.subjectpreparation of cassava leafen
dcterms.typeJournal Article

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