Cassava Leaves

This book presents cassava leaf flour as an alternative to the growing demand for food as it is rich in proteins vitamins and minerals at a low cost compared to conventional leafy vegetables. The search for natural substances such as antioxidants and fatty acids from the omega-3 family which can bring benefits especially to health adding value to this agricultural by-product can contribute to greater use of cassava leaves in food and in a wide variety of areas. In addition its use can provide extra income for various producers who make a living from growing cassava.