Cassava is a resilient crop that grows successfully in a wide range of ecological zones, especially in areas where cereals and other crops seldomly thrive, making it a suitable crop for poor farmers to cultivate under poor land with little or no agricultural value.
However, cassava is severely vulnerable to various diseases caused by viruses. The most devastating disease is the cassava mosaic virus (CMD), limiting production by destroying the foliage and producing little or no tubers.
The CMD virus was first reported in Tanzania in 1894. It was first named “rippling/crinkling illness describing the appearance of symptoms on infected…
Cassava (Manihot esculenta) is a woody shrub grown mainly for its starchy tuberous root. The perennial plant is native to South America, and it belongs to the spurge family — Euphorbiaceae. Other names of cassava are; mandioca, manioc, and yuca. It has also been referred to as “the war, drought and famine crop because of its ability to grow in challenging conditions, like dry soils, low fertility, extended storage life, and the ability to reach maturity at the point of need — mainly during the end of a growing season.
Cassava is propagated by stem cuttings (i.e. planting pieces of…
Cassava is a nutty-flavoured, starchy root tuber. It is a cash crop in Nigeria producing different popular derivatives like Fufu, Garri and Starch. Other products are; flour, animal feed, alcohol, starches for sizing paper, textiles, sweeteners, prepared foods and biodegradable products. Different parts of the cassava plant produce these derived products, ranging from fresh leaves and roots to modified cassava starch. It is an economically significant tuber, not just a food crop but also a substantial source of cash income for producers. …
WORLD’S HEALTHIEST FOODS
Have you ever heard of this super vegetable? How often do you cook leek?
Leek belongs to the allium family — the same family as onions, shallots, scallions, chives, and garlic. They are most preferred among chefs and foragers because of their creamy, consistent, and sweet flavour, which can be quickly introduced in any diet or used as natural supplements.
Leek can be cultivated, but wild varieties like North American wild leek (Ramp) are more popular — all varieties of the leek species are nutritious. …
The leafy green vegetable is native to Persia. It belongs to the Amaranthaceae family: the same family as beets. Spinach (Spinacia oleracea) is called a superfood because of the abundance of nutrients and low calorie available.
The leaves are consumed either fresh, cooked or after preservation (canning) — the taste changes considerably in all methods. However, steaming could reduce the high oxalate content.
The powerful protecting plant is used both in food and medicine. It contains naturally occurring bioactive compounds and phytochemicals that can reduce oxidative stress, DNA damage and diseases. …
The radish is an edible root vegetable of the family Brassicaceae that was first domesticated in Asia. Radishes are grown and consumed worldwide, mostly eaten raw as a crunchy salad vegetable with a savoury flavour.
The vegetable comes in different colours, shapes and sizes, maturing quickly by 3weeks after planting. It is a carrot-like edible vegetable but with a different taste from carrot. Red radish is a scarcely popular vegetable in Nigeria; it is mainly grown in Jos.
Radishes are a good source of several vitamins, minerals and antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds…
The calorie-rich tuber is a typical staple food found all over West Africa. It is used for both culinary and medicinal purposes. Cassava (Manihot esculenta) is an essential carbohydrate source in many developing countries — Nigeria has been the largest producer.
The root vegetable is incredibly rich in carbohydrate and calories with small amounts of other essential nutrients like fibre, Vit C, riboflavin and niacin. These are important for increasing appetite, boosting the immune system, great hair and skin and increased metabolic energy.
Overall, 100 grams of boiled cassava contains:
Calories: 112 grams
Carbs: 27 grams
Fibre: 1 gram
The green legume is a common component of diets across households in Nigeria. The green bean (Phaseolus vulgaris) is a type of bean native to north, south and central America. They are also called the string bean or snap bean. Green beans are usually harvested in the pod before they have the chance to mature.
Fun Fact: the bean also comes in yellow or purple colours. There are also more than 130 varieties of green beans.
Green beans are rich in vitamins — A, C and K, which are great for the skin, eye, bones, immune system and overall body…
Nigeria’s Most Wanted Vegetable!!
You know it is yuletide when the amount of cabbages in the market is equivalent to the number of people sourcing it. Cabbage which belongs to the cruciferous family contains lots of essential nutrients. They vary in colours from green, red and purple. Leaves could also be smooth or crinkled.
According to the USDA National Nutrient Database; 1 half cup of shredded or cooked cabbage (75 grams) contains:
4g of carbohydrate.
1g of fibre.
2g of sugar.
1 gram of protein.
Eating a half-cup of cooked cabbage would provide 30–35% of daily vitamin C…