Review of the Nutritional Composition of Fermented Cassava Tuber (manihut esculentcrant) as a Sustainable Energy Source for Manual Workers
DOI:
https://doi.org/10.64348/zije.2026396Keywords:
Nutrients, Nutritional Composition, Fermented Cassava Tuber, Energy Source and Manual WorkerAbstract
The study focuses on the review of the nutritional composition of fermented cassava tuber (manihut esculenta crant) as a sustainable energy source for manual workers. What informed this study is the need to explore the potentials of cassava as a food and energy source, energy needs of manual workers, nutritional benefits of fermentation, process of cassava fermentation for human consumption and sustainable local sources of food. The primary objectives of the study are to analyze the key nutritional components of fermented cassava tuber, including macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals), energy needs of manual workers, nutritional benefits of fermentation and sustainable local sources of food. It is therefore concluded that fermented cassava tuber can significantly increase the nutritious intake of manual workers, especially those in physical jobs, increased muscle strength and endurance, facilitate general physical performance by demanding high quantities of macronutrients and vital micronutrients such as iron, zinc, calcium, antioxidants, and phytochemicals. It is recommended that fermented cassava tuber should be included in meals to encourage traditional food practices and food fortification initiatives can be put into place for enhancing the nutritional health of manual laborers.
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