Cassava plant

See Article History Alternative Titles: Manihot esculenta, Manihot utilissima, mandioc, manioc, yuca Cassava, Manihot esculentaalso called manioc, mandioca, or yuca, tuberous edible plant of the spurge family Euphorbiaceae from the American tropics. It is cultivated throughout the tropical world for its tuberous roots, from which cassava flour, breads, tapiocaa laundry starchand an alcoholic beverage are derived. Monniaux A cyanide -producing sugar derivative occurs in varying amounts in most varieties.

Cassava plant

Tapioca predominantly consists of carbohydrateswith each cup containing Flatbreads[ edit ] A casabe is a thin flatbread made from bitter cassava root without leavening. It was originally produced by the indigenous Arawak and Carib peoples because these roots were a common plant of the rain forests where they lived.

In eastern Venezuelamany indigenous groups still make casabe. It is their chief bread-like staple. This carries the poisonous substances with it out of the pulp.

Plant Biology

Traditionally, this squeezing is done in a sebucan, an 8 to foot 3. The sebucan usually is hung from a tree branch or ceiling pole, and it has a closed Cassava plant with a loop that is attached to a fixed stick or lever, which is used to stretch the sebucan.

When the lever is pushed down, stretching the sebucan, the helical weaving pattern causes the strainer to squeeze the pulp inside. This is similar to the action of a Chinese finger trap. The pulp is spread in thin, round cakes about 2 feet 0.

Thin and crisp cakes of casabe are often broken apart and eaten like crackers. Like bread, casabe can be eaten alone or with other dishes. Thicker casabe usually are eaten slightly moistened. A sprinkle of a few drops of liquid is enough to transform a dry casabe into soft smooth bread.

Tapioca pearls[ edit ] Taro flavored bubble tea with tapioca pearls Tapioca pearls, also known as boba in some cultures, are produced by passing the moist starch through a sieve under pressure. Pearl tapioca is a common ingredient in SouthEast and Southeast Asian desserts such as faloodakolaksago soupand in sweet drinks such as bubble teafruit slush and tahowhere they provide a chewy contrast to the sweetness and smooth texture of the drink.

Small pearls are preferred for use in puddings. In Brazil, the pearls are cooked with wine or other liquid to add flavor and are called sagu.

Large pearls are preferred for use in drinks. These pearls most often are brown, not white, due to the sugar added and are traditionally used in black or green tea drinks. They are used as various colors in shave ice and hot drinks. In addition to their use in puddings and beverages, tapioca pearls may be used in cakes.

Processing and properties[ edit ] Small, opaque pearl tapioca before soaking Processing of the cassava flour into tapioca pearls requires the intermediate step of a product called tapioca grit.

Tapioca grit is dried cassava flour that is partially gelatinized so that it looks like flakes or irregularly-shaped granules. To form the pearls, the tapioca grit can be cut or extruded into the shape of pearls, either small 3mm or large mm.

Keep Exploring Britannica It originated in Brazil, and it is now brought to the world, especially to the African continent and all parts of Southeast Asia as well as many parts in the US. It is the principal source of nutrition for about million people or even more around the world.
Cassava Culture, Don't Eat That Cassava! Cassava, or manioc Manihot esculentais a root crop native to tropical America that is now consumed by millions of people throughout the tropics, and is used in food preparation in many industrialized processes.
Post your comment about the article below: See Article History Alternative Titles: Manihot esculenta, Manihot utilissima, mandioc, manioc, yuca Cassava, Manihot esculentaalso called manioc, mandioca, or yuca, tuberous edible plant of the spurge family Euphorbiaceae from the American tropics.
Cassava nutrition facts and health benefits Cassava, or manioc Manihot esculentais a root crop native to tropical America that is now consumed by millions of people throughout the tropics, and is used in food preparation in many industrialized processes.
related stories Spreading Casabe burrero cassava bread to dry, Venezuela Cassava starch being prepared for packaging Cassava starch packaged and ready for shipping Frozen cassava leaves in a Los Angeles market Cassava undergoes post-harvest physiological deterioration PPD once the tubers are separated from the main plant. The tubers, when damaged, normally respond with a healing mechanism.

Many of these physical properties are a result of its starch composition and are significantly affected by processing. Tapioca pearls are characteristically soft and chewy, with a prominent elastic texture and translucent appearance.

The cassava plant is easily propagated by stem-cutting, grows well in low-nutrient soils, and can be harvested every two months, although it takes ten months to grow to full maturity.

Cassava plant

The plant provided much needed carbohydrates and other nutrients. Not only is it biodegradable, but it can be compostedis renewablereusablerecyclable and sustainable. Other tapioca resin products include reusable gloves, capes and aprons.Cassava is an easy-to-grow plant that does well in any area with bright light and warm conditions.

It will overwinter as far north as zone 8b, but there it freezes back to the ground each year. If will grow in acidic or alkaline soils and is quite drought tolerant, but extremely dry conditions result in small tuberous roots.

The cassava plant has either red or green branches with blue spindles on them. The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant, which otherwise may be converted into cyanide. Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently.

The cassava plant is hardy and better able to tolerate drought and poor soil conditions than most other food plants. It can grow in extremely poor, acidic soils because it forms a symbiotic association with soil fungi (mycorrhizae).

Cassava is a perennial plant with conspicuous, almost palmate (fan-shaped) leaves resembling those of the related castor-oil plant but more deeply parted into . If prepared incorrectly, the cassava plant can produce cyanide, a deadly compound when consumed.

A small number of people are also allergic to the plant — the American Cancer Society warns that those with a latex rubber allergy might be more susceptible and should consider opting for a different dessert.

Growing cassava yuca successfully relies upon tropical climates and at least eight months of warm weather.

The plant prefers well-drained soil and modest rainfall, but it can survive where soils are wet.

Cassava plant
Cassava - Top 10 Most Dangerous Foods - TIME