Biofortification of Cassava: Addressing Micronutrient Deficiencies in Subsistence Farming

Cassava (Manihot esculenta) holds great importance as a tropical staple crop, boasting a rich historical legacy and remarkable resilience to environmental challenges. It serves as a means of essential nutrients for millions of people in South America, Asia, and Africa. Cassava roots are rich in caloric content but deficient in minerals and micronutrients, increasing the risk of hidden hunger for the communities that rely on this staple crop. A typical diet centered around cassava must meet the essential daily protein requirement, providing less than 30%. Furthermore, it barely provides 10–20% of the minimum daily requirement (MDR) for crucial minerals such as zinc, iron, and vitamin A. In developing nations, especially in Africa and South Asian regions, vitamin A deficiency is a significant concern. Modern biotechnology empowers healthier communities by crafting nutrient-rich cassava varieties, tackling food deficiencies, and promoting global health. Biofortification is an evolving approach to improving the nutritional quality of crops through various methods. Cassava biofortification, incorporating provitamin A, protein, and minerals (iron, zinc), emerges as a pivotal strategy to address nutritional deficiencies prevalent in developing nations. This chapter extensively investigated diverse biofortification methodologies that opted to elevate the nutritional composition of cassava. In addition, this chapter highlights the future perspective of biofortified cassava, addressing the present issues related to cassava’s nutritional value, showcasing the avenues for widespread adoption, and ultimately promoting enhanced food security.