The cassava plant (tapioca), is the staple food of nearly 1000 million people in Africa, South America, Asia and the Pacific. The cassava plant is now the world's third largest source of low cost carbohydrates especially for populations in the humid tropics, with Africa as its largest center of production. Different varieties of cassava are generally classified into two main types: sweet cassava and bitter cassava. These temperatures are optimal for linamarase activity resulting in better cyanogen degradation. Manihot esculenta, commonly called cassava (/ k ə ˈ s ɑː v ə /), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae.Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Such flour can be put through the “wetting method” which brings the cyanide down to safe levels. Boiling, which is relatively inefficient for removing cyanide (50%), is much more efficient than baking, steaming, or frying (15% to 20% of cyanogen removal). However, using small-sized cassava pieces or increasing the volume of water in which cassava roots are boiled can increase the efficiency of the boiling method. 1657 Av Dollard, Montreal +1 514-595-0095. Why Multiple Flour Porridges are Not Good for Your Child? Besides being a lover of life, she enjoys writing Relationships and Sex pieces and is also an Interior design junkie. A staple in many Kenyan kitchens, cassava is comfort food to many, but did you know it can be poisonous if prepared incorrectly? Cassava can never be eaten raw. Always peel the cassava as the cyanide is more concentrated on the surface of the root tuber. Preparing Cassava Properly to Remove Poison. The grated roots must be thoroughly washed to remove the toxic material. Sweet cassava roots are safe to eat if they’re peeled and cooked thoroughly. The inefficiency of this processing method is due to the high temperatures. These cookies do not store any personal information. Comment document.getElementById("comment").setAttribute( "id", "a00a899767fcb9566f7a0d152c342b18" );document.getElementById("jca8cd57da").setAttribute( "id", "comment" ); Save my name and email address in this browser for the next time I comment. The dried root of cassava, which is used for tapioca, may contain cyanide. The cassava plant naturally produces some toxic chemical substances (linamarin and small amounts of lotaustralin) which during digestion get converted to cyanide. Required fields are marked *. There are two varieties of cassavasweet and bitter. Manihot esculenta, commonly called cassava (/ k ə ˈ s ɑː v ə /), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae.Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. According to Wikipedia: Cassava is classified as either sweet or bitter. 28th Nov, 2014. If there was a way to remove the cyanide then there would be no need to process the cassava. To reduce levels of cyanide in the bitter variety do the the following: While this method is effective in reducing the toxic substances, the soaking period should always be between 3-4 days. We are a curated destination for the culturally curious, a point of reference for leaders in media and style, and a platform committed to all things ‘living.’, VinieO, Capital Lifestyle Editor & author of the personal style blog, VinieO.co.ke is an Exuberant Gentleman, whose life mantra is 'You only live once, but if you do it right, once is enough.'. It has several health benefits but also some serious drawbacks. Cassava (Manihot esculenta; Figure 76.10) is a native of South America and sub-Saharan Africa, which is widely grown in the tropics for the production of flour and tapioca. All this good qualities of the Cassava plant however come at a cost – cassava if not well prepared may be poisonous resulting in very fatal health outcomes including death. For example by reducing cassava chip size, studies demonstrated that boiling 2- and 50-g pieces of cassava root for 30 min resulted in a 75% and 25% reduction in cyanide content, respectively. 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