fredbreeding.com

Posted: 03 Apr 2011 05:00 AM PDT

Cassava, also known as cassava or manioc, is a tropical and subtropical annual tree of the Euphorbiaceae family. Tuber is widely known as a staple food-producing carbohydrates and leaves as a vegetable.

Description

It is a tuber or root length of trees with an average physical diameter of 2-3 cm and 50-80 cm long, depending on the type of cassava grown. Tuber flesh white or yellowish. Cassava tubers can not stand save even placed in the refrigerator. Symptoms of damage is marked by the release of a dark blue color due to formation of cyanide which is poisonous to humans.

Cassava tuber is the source of energy-rich carbohydrates but very poor in protein. A good source of protein actually present in cassava leaves because they contain the amino acid methionine.

History and economic impact

Type of cassava Manihot esculenta first became known in South America and then developed in pre-history in Brazil and Paraguay. Modern forms of which have been cultivated species can be found growing wild in southern Brazil. Although the wild Manihot species there are many, all varieties of M. esculenta can be cultivated.

World’s cassava production is estimated to reach 184 million tons in 2002. Most of the production is produced in Africa, 99.1 million tons and 33.2 million tons in Latin America and the Caribbean.

Cassava is grown commercially in parts of Indonesia (then Dutch East Indies) at around 1810 [1], having previously introduced the Portuguese in the 16th century to the Archipelago of Brazil.

The process of making

Tubers of cassava roots contain a lot of glucose and can be eaten raw. It was slightly sweet, some are bitter depending on the compounds that can form the glucoside poison cyanide. Tuber that tastes sweet to produce at least 20 mg of HCN per kilogram of fresh root tubers, and 50 times as much on the tuber that tastes bitter. In kind of sweet cassava, cooking process is necessary to reduce levels of toxicity. From these tubers can also be made of tapioca flour.

Use

Cooked in various ways, cassava is widely used in various kinds of cuisine. Boiled potatoes to replace, and supplementary food. Cassava flour can be used to replace wheat flour, good for allergy sufferers.

Nutrient levels

Nutrient content per 100 grams of cassava include:

Calories 146 cal
Water 62.50 grams
Phosphorus 40.00 grams
Carbohydrates 34.00 grams
Calcium 33.00 mg
0.00 milligrams of vitamin C
Protein 1.20 grams
0.70 milligrams iron
0.30 grams fat
Vitamin B1 0.01 mg

Cassava as animal feed

Usually used in countries such as in Latin America, Caribbean, China, Nigeria and Europe