Biotechnological approaches to cassava protein improvement

Amino acids; Biotechnology; Carbohydrates; Nutrition; Plants (botany); Cassava protein; Malnutrition; Nutritional quality; Transgenic cassava; Proteins; Manihot esculenta

Abstract :

[en] Cassava starchy storage roots are an excellent source of carbohydrates but lacking in protein. To enhance their nutritional quality, here we discuss several biotechnological strategies that might be used to increase protein levels as well as improved essential amino acid content in transgenic cassava. Application of such strategies in this major crop could, in the long term, help to fight against malnutrition in those regions which depend heavily on cassava consumption. © 2006 Elsevier Ltd. All rights reserved.

Disciplines :

Phytobiology (plant sciences, forestry, mycology...)

Author, co-author :

Stupak, M.; Institute of Plant Sciences, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland

Vanderschuren, Hervé ; Université de Liège - ULiège > Sciences agronomiques > Biologie végétale

Gruissem, W.; Institute of Plant Sciences, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland

Zhang, P.; Institute of Plant Sciences, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland, Institute of Plant Physiology and Ecology, Shanghai Institute for Biological Sciences, Chinese Academy of Sciences, 300 Fenglin Road, 200032 Shanghai, China

Title :

Biotechnological approaches to cassava protein improvement

Publication date :

2006

Journal title :

Trends in Food Science and Technology

ISSN :

0924-2244

eISSN :

1879-3053

Publisher :

Elsevier, Netherlands

Volume :

Issue :

Pages :

634-641

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 06 October 2014

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