Casava
Cassava (Manihot esculenta), also called yuca, manioc, or Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is a staple food for millions of people in Africa, Asia, and Latin America.
Description[edit | edit source]
Cassava is a perennial plant that grows to a height of 1-3 meters. The leaves are palmately lobed with 3-7 lobes, and the flowers are small and greenish-yellow. The plant produces tuberous roots that are rich in starch and can be processed into various forms of food.
Cultivation[edit | edit source]
Cassava is grown in tropical and subtropical regions with a warm climate and well-drained soil. It is propagated by stem cuttings rather than seeds. The plant is drought-tolerant and can grow in poor soils, making it an important crop in regions with challenging growing conditions.
Uses[edit | edit source]
Cassava roots are processed into several forms of food, including:
- Cassava flour: Used in baking and as a thickening agent.
- Tapioca: A starch extracted from cassava, used in puddings and as a thickener.
- Gari: A West African food made from fermented, grated cassava.
- Fufu: A dough-like food made from boiled and pounded cassava.
Nutritional Value[edit | edit source]
Cassava is a significant source of carbohydrates but is low in protein and other nutrients. It contains cyanogenic glycosides, which can release cyanide and are toxic if not properly processed. Proper preparation methods, such as soaking, fermenting, and cooking, are essential to make cassava safe for consumption.
Economic Importance[edit | edit source]
Cassava is a vital crop for food security in many developing countries. It provides a reliable source of calories and can be stored for long periods without refrigeration. Cassava is also used in animal feed and as a raw material in the production of bioethanol and other industrial products.
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Contributors: Prab R. Tumpati, MD
