Peer reviewed journal related to the key foods Article

Peer reviewed journal related to the key foods - Article Examplealternatively the starch and stew combination are redred and Tubman or moimoi mainly based on vegetable protein. gari is classified as a perennial plant that grows well under tropical climate, moist ample and well-drained soils. A complete mature full grown plant reaches a height of about 2-4 meters. low the cultivation fields, cut stem sections are planted like sugar canes each tube weighs wholeness to several pounds depending upon the cultural type. A cassava is a gray-brown, rough woody textured skin, with a white color starch fat sweet-flavored meat that should be eaten only after cooking. bitter cassava is used to devise 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 cutting cassava powder. tapioca plant 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 medicative value of treating Alzheimers 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 impairment reduction. In conduction, since it is a source of saponins, it helps reduce cholesterol levels and red uce acidic levels in the body