Vegetos

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Review Articles | Published: 27 May, 2026

References

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Akonor PT, Tutu CO, Affrifah NS, Budu AS, Saalia FK (2023) Effect of different drying techniques on the functionality and digestibility of yellow-fleshed cassava flour and its performance in food application. J Food Process Preserv 2023:1–11. https://doi.org/10.1155/2023/1775604


Akpoghelie PO, Edo GI, Akhayere E (2022) Proximate and nutritional composition of beer produced from malted sorghum blended with yellow cassava. Biocatal Agric Biotechnol 45:102535. https://doi.org/10.1016/j.bcab.2022.102535


Akpoghelie PO, Edo GI, Ali ABM, Yousif E, Zainulabdeen K, Owheruo JO, Isoje EF, Igbuku UA, Essaghah AEA, Makia RS, Ahmed DS, Umar H, Alamiery AA (2025a) Lactic acid bacteria: nature, characterization, mode of action, products and applications. Process Biochem 152:1–28. https://doi.org/10.1016/j.procbio.2025.02.010


Akpoghelie PO, Owheruo JO, Edo GI, Yousif E, Zainulabdeen K, Jikah AN, Mohammed AA, Ndudi W, Nwachukwu SC, Opiti RA, Ainyanbhor IE, Onyibe PN, Ugbune U, Ezekiel GO, Ekokotu HA, Oghroro EEA, Ekpekpo LD, Isoje EF, Igbuku UA, Okpoghono J, Essaghah AEA, Agbo JJ (2025b) The benefits and processing technologies of gari, a famous indigenous food of Nigeria. Discov Food 5(1):91. https://doi.org/10.1007/s44187-025-00370-1


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Alamu EO, Dixon A, Eyinla TE, Maziya-Dixon B (2022) Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria. Heliyon 8(11):e11618. https://doi.org/10.1016/j.heliyon.2022.e11618


Albishi TS, Adaigho D, Alqahtani NK, Sami R, Uguru H, Helal M, Alaoufi SH, Alkaltham MS, Osiga-Aibangbee D, Okolotu GI, Emumejaye EP, Qari SH (2026) In vitro evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (Manihot esculenta) flour, and environmental safety of processing water, using natural additives. Front Nutr. https://doi.org/10.3389/fnut.2025.1731737


Alimi JP, Otitodun OG, Akanni AA, Jimoh MO, Adegbola RQ, Haruna PB, Akande EJ, Ishola DT, Ajayi OA, Yissa AI, Odutola BS (2024) Quality characteristics of cake produced with blends of flour from bambara nut seeds (Vigna subterranea) and cassava (Manihot esculenta). Asian Food Sci J 23(12):99–116. https://doi.org/10.9734/afsj/2024/v23i12762


Al-Monofy KB, Farghali MH, Al-Madboly LA, Kamer AMA, Abdelaziz AA (2025) Advances in biomanufacturing and recent biological applications of the fundamental bacterial carotenoids: a comprehensive review. Microb Cell Fact 24(1):225. https://doi.org/10.1186/s12934-025-02847-1


Alonso Chavez V, Milne AE, van den Bosch F, Pita J, McQuaid CF (2022) Modelling cassava production and pest management under biotic and abiotic constraints. Plant Mol Biol 109(3):325–349. https://doi.org/10.1007/s11103-021-01170-8


Amelework AB, Bairu MW, Maema O, Venter SL, Laing M (2021) Adoption and promotion of resilient crops for climate risk mitigation and import substitution: a case analysis of cassava for South African agriculture. Front Sustain Food Syst. https://doi.org/10.3389/fsufs.2021.617783


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Asadi SZ, Khan MA, Zaidi S (2022) A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders. J Food Sci Technol 59(10):3848–3856. https://doi.org/10.1007/s13197-022-05408-1


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Awoyale W, Alamu EO, Chijioke U, Tran T, Takam Tchuente HN, Ndjouenkeu R, Kegah N, Maziya‐Dixon B (2021) A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation. Int J Food Sci Technol 56(3):1206–1222. https://doi.org/10.1111/ijfs.14867


Ayele HH, Latif S, Bruins ME, Müller J (2021) Partitioning of proteins and anti-nutrients in cassava (Manihot esculenta Crantz) leaf processing fractions after mechanical extraction and ultrafiltration. Foods 10(8):1714. https://doi.org/10.3390/foods10081714


Baba T, Nomura H, Srean P, Than T, Ito K (2022) Effects of mechanization and investments on the technical efficiency of cassava farms in Cambodia. Agriculture 12(4):441. https://doi.org/10.3390/agriculture12040441


Babatunde AA, Yusuf SA, Omonona BT, Obi-Egbedi O (2022) Profitability analysis among actors of high-quality cassava flour in South West Nigeria. Int J Sustain Agric Res 9(3):129–139. https://doi.org/10.18488/ijsar.v9i3.3089


Babatuyi CY, Boboye EB, Fagbemi TN (2024) Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities. Discov Food 4(1):180. https://doi.org/10.1007/s44187-024-00215-3


Bamidele OP (2025) Effects of natural fermentation time on chemical composition, antioxidant activities, and phenolic profile of cassava root flour. Appl Sci 15(15):8494. https://doi.org/10.3390/app15158494


Bilate Daemo B, Belew Yohannes D, Mulualem Beyene T, Gebreselassie Abtew W (2022) Biochemical analysis of cassava (Manihot esculenta Crantz) accessions in Southwest of Ethiopia. J Food Qual 2022:1–13. https://doi.org/10.1155/2022/9904103


Binang WB, Ittah MA, Obok EE, Effa EB, Bassey ES (2024) Improving the yield and nutritional quality of cassava (Manihot esculenta Crantz) in the rainforest agro-ecological zone of southeast Nigeria through agronomic biofortification with micronutrients. J Plant Nutr 47(14):2232–2241. https://doi.org/10.1080/01904167.2024.2338753


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Boakye Peprah B, Parkes EY, Harrison OA, van Biljon A, Steiner-Asiedu M, Labuschagne MT (2020) Proximate composition, cyanide content, and carotenoid retention after boiling of provitamin A-rich cassava grown in Ghana. Foods 9(12):1800. https://doi.org/10.3390/foods9121800


Bokundabi G, Haskins L, Horwood C, Kuwa C, Mutombo PB, John VM, Mapatano MA, Banea J-P (2023) When knowledge is not enough: barriers to recommended cassava processing in resource-constrained Kwango, Democratic Republic of Congo. J Public Health Afr 14(5):5. https://doi.org/10.4081/jphia.2023.2052


Borku AW (2025) Cassava (Manihot esculenta Crantz): its nutritional composition insights for future research and development in Ethiopia. Discover Sustain 6(1):404. https://doi.org/10.1007/s43621-025-00996-2


Borku AW, Tora TT, Masha M (2025) Cassava in focus: a comprehensive literature review, its production, processing landscape, and multi-dimensional benefits to society. Food Chem Adv 7:100945. https://doi.org/10.1016/j.focha.2025.100945


Bosompem M, Arhin P, Nunoo J, Amoah KK (2024) Smallholder farmers’ participation in cassava value addition practices: what drivers matter in Ghana? J Agric Food Res 16:101120. https://doi.org/10.1016/j.jafr.2024.101120


Bouatenin KMJ-P, Kouame KA, Djeni NT, Koffi NG, Dje KM (2021) Production of Attieke by the technique of drying of cassava ferment. J Food Qual 2021:1–7. https://doi.org/10.1155/2021/6697835


Boukhers I, Boudard F, Morel S, Servent A, Portet K, Guzman C, Vitou M, Kongolo J, Michel A, Poucheret P (2022) Nutrition, healthcare benefits and phytochemical properties of cassava (Manihot esculenta) leaves sourced from three countries (Reunion, Guinea, and Costa Rica). Foods 11(14):2027. https://doi.org/10.3390/foods11142027


Buta BM (2020) An Evaluation of oxalate content in cassava roots and sweet potato tubers in Areka, Ethiopia. Asian J Agric Food Sci. https://doi.org/10.24203/ajafs.v8i6.6484


Cempaka L (2021) Peuyeum: fermented cassava from Bandung, West Java, Indonesia. J Ethn Foods 8(1):3. https://doi.org/10.1186/s42779-021-00079-3


Chamorro AF, Palencia M, Lerma TA (2025) Physicochemical characterization and properties of cassava starch: a review. Polymers 17(12):1663. https://doi.org/10.3390/polym17121663


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Chen W, Xu D (2023) Phytic acid and its interactions in food components, health benefits, and applications: a comprehensive review. Trends Food Sci Technol 141:104201. https://doi.org/10.1016/j.tifs.2023.104201


Chen B-R, Xiao Y, Ali M, Xu F-Y, Li J, Wang R, Zeng X-A, Teng Y-X (2024) Improving resistant starch content of cassava starch by pulsed electric field-assisted esterification. Int J Biol Macromol 276:133272. https://doi.org/10.1016/j.ijbiomac.2024.133272


Chijioke U, Madu T, Okoye B, Ogunka AP, Ejechi M, Ofoeze M, Ogbete C, Njoku D, Ewuziem J, Kalu C, Onyemauwa N, Ukeje B, Achonwa O, Forsythe L, Fliedel G, Egesi C (2021) Quality attributes of fufu in South‐East Nigeria: guide for cassava breeders. Int J Food Sci Technol 56(3):1247–1257. https://doi.org/10.1111/ijfs.14875


Coelho E, Ballesteros LF, Domingues L, Vilanova M, Teixeira JA (2020) Production of a distilled spirit using cassava flour as raw material: Chemical characterization and sensory profile. Molecules 25(14):3228. https://doi.org/10.3390/molecules25143228


Compart J, Singh A, Fettke J, Apriyanto A (2023) Customizing starch properties: a review of starch modifications and their applications. Polymers 15(16):3491. https://doi.org/10.3390/polym15163491


Cripwell RA, Favaro L, Viljoen-Bloom M, van Zyl WH (2020) Consolidated bioprocessing of raw starch to ethanol by Saccharomyces cerevisiae: achievements and challenges. Biotechnol Adv 42:107579. https://doi.org/10.1016/j.biotechadv.2020.107579


Dada MA, Bello FA, Omobulejo FO, Olukunle FE (2023) Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut. Heliyon 9(11):e22477. https://doi.org/10.1016/j.heliyon.2023.e22477


Dankwa KO, Gimode W, Olasanmi B (2025) A review of global cassava (Manihot esculenta Crantz) production trends, post-harvest physiological deterioration (PPD) challenge, and control strategies. Discov Food 5(1):307. https://doi.org/10.1007/s44187-025-00629-7


de Oliveira DI, Demogalski L, Dias AH, Pereira LAA, Alberti A, Los PR, Demiate IM (2021) Traditional sour cassava starch obtained with alterations in the solar drying stage. Food Sci Technol 41(suppl 1):319–327. https://doi.org/10.1590/fst.16120


de Oliveira Schmidt VK, de Vasconscelos GMD, Vicente R, de Souza Carvalho J, Della-Flora IK, Degang L, de Oliveira D, de Andrade CJ (2023) Cassava wastewater valorization for the production of biosurfactants: surfactin, rhamnolipids, and mannosileritritol lipids. World J Microbiol Biotechnol 39(2):65. https://doi.org/10.1007/s11274-022-03510-2


Delaquis E, Almekinders CJM, de Haan S, Newby JC, Le Thuy CT, Srean P, Wannarat W, Aiemnaka P, Rojanaridpiched C, Nhan PT, Kang P, Struik PC (2024) Public and private institutional arrangements for early generation seed production: cassava seed value chains in Southeast Asia. Agric Syst 221:104131. https://doi.org/10.1016/j.agsy.2024.104131


Dhal S, Anis A, Shaikh HM, Alhamidi A, Pal K (2023) Effect of mixing time on properties of whole wheat flour-based cookie doughs and cookies. Foods 12(5):941. https://doi.org/10.3390/foods12050941


Díaz A, Dini C, Viña SZ, García MA (2018) Technological properties of sour cassava starches: effect of fermentation and drying processes. LWT 93:116–123. https://doi.org/10.1016/j.lwt.2018.03.029


Do TX, Vu TA (2024) Enhancing sustainable ethanol fuel production from cassava in Vietnam. Energy Clim Change 5:100136. https://doi.org/10.1016/j.egycc.2024.100136


Drapal M, Ovalle Rivera TM, Becerra Lopez-Lavalle LA, Fraser PD (2024) Carotenoid composition and sequestration in cassava (Manihot esculentum Crantz) roots. PLoS ONE 19(11):e0312517. https://doi.org/10.1371/journal.pone.0312517


Edo GI, Mafe AN, Ali ABM, Akpoghelie PO, Yousif E, Isoje EF, Igbuku UA, Zainulabdeen K, Owheruo JO, Essaghah AEA, Umar H, Ahmed DS, Alamiery AA (2025a) Eco-friendly nanoparticle phytosynthesis via plant extracts: mechanistic insights, recent advances, and multifaceted uses. Nano TransMed 4:100080. https://doi.org/10.1016/j.ntm.2025.100080


Edo GI, Mafe AN, Ali ABM, Akpoghelie PO, Yousif E, Isoje EF, Igbuku UA, Ismael SA, Essaghah AEA, Ahmed DS, Ozsahin DU, Umar H, Alamiery AA (2025b) Green biosynthesis of nanoparticles using plant extracts: mechanisms, advances, challenges, and applications. BioNanoScience 15(2):267. https://doi.org/10.1007/s12668-025-01883-w


Edo GI, Nwachukwu SC, Ali ABM, Yousif E, Jikah AN, Zainulabdeen K, Ekokotu HA, Isoje EF, Igbuku UA, Opiti RA, Akpoghelie PO, Owheruo JO, Essaghah AEA (2025c) A review on the composition, extraction and applications of phenolic compounds. Ecol Front 45(1):7–23. https://doi.org/10.1016/j.ecofro.2024.09.008


Edo GI, Mafe AN, Ali ABM, Akpoghelie PO, Yousif E, Lwanegbe L, Igbuku UA, Owheruo JO, Essaghah AEA, Ahmed DS, Ozsahin DU, Umar H, Alamiery AA (2026) Probiotics as eco-friendlybio-preservatives: in vivo mechanisms of mycotoxin inhibition and emerging applications for food safety and human health. Mycotoxin Res 42(1):12. https://doi.org/10.1007/s12550-025-00616-y


Ekeleme F, Dixon A, Atser G, Hauser S, Chikoye D, Korie S, Olojede A, Agada M, Olorunmaiye PM (2021) Increasing cassava root yield on farmers’ fields in Nigeria through appropriate weed management. Crop Prot 150:105810. https://doi.org/10.1016/j.cropro.2021.105810


Eleazu C, Eleazu K, Aniedu C, Amajor J, Ikpeama A, Ebenzer I (2014) Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread. Prev Nutr Food Sci 19(2):115–123. https://doi.org/10.3746/pnf.2014.19.2.115


Elisabeth DAA, Utomo JS, Byju G, Ginting E (2022) Cassava flour production by small scale processors, its quality and economic feasibility. Food Sci Technol. https://doi.org/10.1590/fst.41522


Enesi RO, Hauser S, Pypers P, Kreye C, Tariku M, Six J (2022) Understanding changes in cassava root dry matter yield by different planting dates, crop ages at harvest, fertilizer application and varieties. Eur J Agron 133:126448. https://doi.org/10.1016/j.eja.2021.126448


Fan W, Liu K, Xu Y, Chi Z (2025) Solid‐state fermentation of corn wet distiller grains and wheat bran with Trichoderma reesei and Candida utilis for improving feed value. J Sci Food Agric 105(5):2968–2977. https://doi.org/10.1002/jsfa.14079


Fathima AA, Sanitha M, Tripathi L, Muiruri S (2023) Cassava ( Manihot esculenta ) dual use for food and bioenergy: a review. Food Energy Sec. https://doi.org/10.1002/fes3.380


Fawole AO, Karatzas K-AG, Parker JK, Fagan CC (2025) Impact of selected starters and cassava varieties on the proximate, rheological, and volatile profiles of Lafun. Foods 14(4):660. https://doi.org/10.3390/foods14040660


Forkum AT, Wung AE, Kelese MT, Ndum CM, Lontum A, Kamga EB, Okwen PM (2025) Safety of cassava and cassava-based products: a systematic review. Front Sustain Syst. https://doi.org/10.3389/fsufs.2025.1497609


Fronza P, Costa ALR, Franca AS, de Oliveira LS (2023) Extraction and characterization of starch from cassava peels. Starch Stärke. https://doi.org/10.1002/star.202100245


Gunathilake IADSR, Somendrika MAD (2024) Development of a biodegradable packaging with antimicrobial properties from cassava starch by incorporating Ocimum tenuiflorum extract. Food Chem Adv 4:100658. https://doi.org/10.1016/j.focha.2024.100658


Halake NH, Chinthapalli B (2020) Fermentation of traditional African Cassava Based foods: microorganisms role in nutritional and safety value. J Exp Agric Int. https://doi.org/10.9734/jeai/2020/v42i930587


Hankoua BB, Diao M, Ligaba-Osena A, Garcia RA, Harun S, Ahlawat YK (2025) Constitutive overexpression of Qui-Quine starch gene simultaneously improves starch and protein content in bioengineered cassava (Manihot esculenta Crantz). Front Plant Sci. https://doi.org/10.3389/fpls.2024.1442324


Harni M, Putri SK, Gusmalini, & Handayani, T. D, (2021) Characteristics of glucose syrup from various sources of starch. IOP Conf Series: Earth Environ Sci 757(1):012064. https://doi.org/10.1088/1755-1315/757/1/012064


Hawashi M, Widjaja T, Gunawan S (2020) Solid-state fermentation of cassava products for degradation of anti-nutritional value and enrichment of nutritional value. IntechOpen, In New Advances on Fermentation Processes. https://doi.org/10.5772/intechopen.87160


Hilbeck A, Tisselli E, Crameri S, Sibuga KP, Constantine J, Shitindi MJ, Kilasara M, Churi A, Sanga C, Kihoma L, Brush G, Stambuli F, Mjunguli R, Burnier B, Maro J, Mbele A, Hamza S, Kissimbo M, Ndee A (2024) ICT4Agroecology part I: outcomes for cassava production system. Agroecol Sustain Food Syst 48(4):501–525. https://doi.org/10.1080/21683565.2023.2265318


Hossain MD, Yan Q, Zhou Z, Zhang X, Wittayakun S, Napasirth V, Napasirth P, Lukuyu BA, Tan Z (2025) Cassava as a feedstuff for ruminant feeding system in Belt and Road countries: innovations, benefits and challenges. J Agric Food Res 21:101874. https://doi.org/10.1016/j.jafr.2025.101874


Ikuemonisan ES, Mafimisebi TE, Ajibefun I, Adenegan K (2020) Cassava production in Nigeria: trends, instability and decomposition analysis (1970–2018). Heliyon 6(10):e05089. https://doi.org/10.1016/j.heliyon.2020.e05089


Imakumbili MLE, Semu E, Semoka JMR, Abass A, Mkamilo G (2021) Managing cassava growth on nutrient poor soils under different water stress conditions. Heliyon 7(6):e07331. https://doi.org/10.1016/j.heliyon.2021.e07331


Imarhiagbe O, Ogwu MC, Ikponmwosa BO, Mukah FE, Akemu SE, Ohiaba EE (2024) Threats to cassava cultivation, production, and processing: global status and sustainable management strategies. Sustainable cassava. Elsevier, pp 75–97. https://doi.org/10.1016/B978-0-443-21747-0.00016-3


Kaur K, Ahluwalia P (2017) Cassava as potential crop for the food and fermentation industry: A review. Int J Food Ferment Technol 7(1):1. https://doi.org/10.5958/2277-9396.2017.00001.0


Kaur B, Dimri S, Singh J, Mishra S, Chauhan N, Kukreti T, Preet MS (2023) Insights into the harvesting tools and equipment’s for horticultural crops: from then to now. J Agric Food Res 14:100814. https://doi.org/10.1016/j.jafr.2023.100814


Kidasi PC, Chao DK, Obudho EO, Mwang’ombe AW (2021) Farmers’ sources and varieties of cassava planting materials in Coastal Kenya. Front Sustain Food Syst. https://doi.org/10.3389/fsufs.2021.611089


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Author Information

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Department of Food Science and Technology, Faculty of Science, Southern Delta University, Ozoro, Nigeria