Cassava (Manihot esculenta Crantz) is a perennial shrub that grows up to 8 feet and has big fleshy roots. Cassava, often referred to as tapioca in English, falls under either 'bitter' or 'sweet' category generally. The high level of cyanide content in the bitter ones ensure that these tubers can only be used after being grated and soaked in water for three days, or being left out in the sun until the cyanide has dispersed from it. Whereas, the sweet variety has low levels of cyanide and can be used just like other edible root vegetables.More...
Characteristics Of Cassava Starch
Cassava starch has many properties that make it an excellent material to be used in many industries. As top quality starch can be obtained from cassava using only water, it makes converting cassava starch a suitable rural industry, especially in developing countries. Cassava starch has a very high level of purity. It has excellent thickening characteristics, and has a neutral or bland taste. Its texture is of a very desirable quality. It is relatively cheap when compared to other starches made from maize, wheat, sweet potato, and rice.More...
Cassava roots cannot be consumed raw as they contain the toxins linamarin and lotaustralin. These are decomposed by linamarase, an enzyme that occurs naturally in cassava. The sweet variety of cassava can be cooked and eaten, while the bitter variety needs more processing. Otherwise, consumption can lead to a paralytic neurological disease.More...
| Vegetable Gardening : | ||||||||||||||||||||||||||||||||||||||||
|
