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INT – PROTEIN-BOOSTED CASSAVA
Improving cassava protein through biotech
24 November 2006. Source: CropBiotech Net, ISAAA
Cassava is an important food crop in tropical developing countries. It is a rich source for carbohydrates, but is low in vitamins and proteins.
Consumers who rely mostly on this crop as staple may encounter protein energy malnutrition (PEM). To help prevent PEM, biotechnological strategies may be used to increase the levels of protein and essential amino acids in cassava tubers. In the review by Martin Stupak and colleagues, they cited that due to the genetic nature of cassava, crop improvement through classical breeding is difficult. They suggest that the quickest way to accomplish biofortification (the process of breeding food crops that are rich in micronutrients) of cassava roots is to introduce genes from other plants.
Stupak and colleagues also suggests that artificially designed proteins with an
optimized essential amino acid composition may also be used. Their review published by the journal Trends in Food Science & Technology outlines several ways to accomplish this.
The abstract, with links to the full paper for subscribers, can be accessed at:
http://dx.doi.org/10.1016/j.tifs.2006.06.004.
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