Peer reviewed journal related to the key foods Article

Peer reviewed journal related to the key foods - Article Example Alternatively the starch and stew combination are redred and Tubman or moimoi mainly based on vegetable protein. Cassava is classified as a perennial plant that grows well under tropical climate, moist fertile and well-drained soils. A complete mature full grown plant reaches a height of about 2-4 meters. Under the cultivation fields, cut stem sections are planted like sugar canes each tube weighs one to several pounds depending upon the cultural type. A cassava is a gray-brown, rough woody textured skin, with a white color starch rich sweet-flavored meat that should be eaten only after cooking. Cassava is used to prepare different king of dishes which include Akple which is fermented cassava and corn dough, fufu which is a pounded cassava and Konkonte which is primarily dried peeled cassava powder. Cassava is the world third source of carbohydrates but a poor source of protein. Additionally, it has a nearly twice the calories than potatoes, in a 100g root it provides 160 calories, which comes from sucrose forming the bulk of the sugars in tubers. Cassava has very low fats and protein content than in cereals and pulses (Wagner, 2010) Young tender cassava leaves are a rich source of dietary, copper, magnesium and vitamin K which is vital in bone construction promoting Osteotrophic activity in the bones. It has medicinal value of treating Alzheimer’s disease patients by limiting neuronal damages in the brain. Fufu is prepared by boiling the peeled cassava and pounding into a dough-like consistency and later served with a soup. Cassava is a rich source of carbohydrates which acts as fuel for energy; bodies require energy for their functionality and day to day activity. Cassava being a fiber food, it reduces the risk of heart diseases and cancer also helps in diabetic and constipation reduction. In conduction, since it is a source of saponins, it helps reduce cholesterol levels and reduce acidic levels in the body