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

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.

About the author

Chemist, graduate of the Federal University of Lavras - UFLA, Master's, Doctorate and Post-doctorate in Agrochemistry from UFLA, with an emphasis on Biochemistry.

Product details

• Authors: Anderson Assaid Simão, Angelita Duarte Corrêa
• Publisher: Our Knowledge Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 03.07.2024
• EAN: 9786207750665
• ISBN: 9786207750665
• No. of pages: 56
• Subject: Natural sciences, medicine, IT, technology > Biology > Biochemistry, biophysics