TY - CHAP A1 - Daniel Schwantes A2 - Affonso Celso Gonçalves Jr. A3 - Marcelo Angelo Campagnolo A4 - César Ricardo Teixeira Tarley A5 - Douglas Cardoso Dragunski A6 - Jéssica Manfrin A7 - Andréia Da Paz Schiller ED1 - Viduranga Waisundara Y1 - 2018-01-17 PY - 2018 T1 - Use of Co-Products from the Processing of Cassava for the Development of Adsorbent Materials Aiming Metal Removal N2 - Cassava is a staple food for many nations owing to its resilience for growth under various climatic conditions. It is a good source of carbohydrates and is the third largest source of food carbohydrates in the tropics, after rice and maize. This book focuses on the morphological traits and nutritive properties of cassava and its production processes, postharvest techniques and diseases that affect the growth of the crop. Given its extensive usage and market value, it is one of the agricultural produces for which many biotechnological interventions have been applied for ascertaining food security. It is hoped that readers will gain knowledge on cassava as well as use some of the techniques mentioned herein for improvement of the production of the crop. BT - Cassava SP - Ch. 15 UR - https://doi.org/10.5772/intechopen.71048 DO - 10.5772/intechopen.71048 SN - 978-953-51-3741-2 PB - IntechOpen CY - Rijeka Y2 - 2020-11-28 ER -