Cassava Leaves: Antioxidant Compounds and Fatty Acid Profile
Characterization of antioxidant compounds and fatty acids from different cultivars and at various plant ages
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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.
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