Researchers working at The Donald Danforth Plant Science Center have made an another advancement in their efforts to improve the root crop cassava which is a major source of calories to 700 million people worldwide, primarily living in the developing world. A study conducted by Dr. Narayanan N. Narayanan and Dr. Uzoma Ihemere, research scientists working in the lab of Dr. Richard T. Sayre, have developed an approach that not only accelerates the reduction of cyanogen during food processing, resulting in a safer food product, but also lead to increased root protein levels and enhanced nutritional value.
Researchers discover method to decrease harmful cyanogens and increase protein levels in key crop
- PhysOrg
- 2. 8 2011 (19:24)