Cassava

Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. Cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava.

Cassava is the third-largest source of carbohydrates for meals in the world. Cassava is classified as sweet or bitter depending on the level of toxic cyanogenic glucosides; improper preparation of bitter cassava causes a disease called konzo. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Cassava is sometimes spelled cassaba or cassada. In English-language publications, the plant may be occasionally called by local names, such as mandioca, aipim, or macaxeira (Brazil), yuca (Bolivia, Colombia, The Dominican Republic,Panama, Peru, Venezuela), kassav (Haiti), mandi´o (Paraguay), akpu, ege or ugburu (Nigeria), bankye (Ghana), mogo or mihogo (Swahili-speaking Africa), kappa (India), maniok (Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), man sampalang (Thailand), củ sắn or khoai mì (Vietnam), and manioke , tapioka or manioka (Polynesia).

Description

The cassava root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cm long. A woody cordon runs along the root's axis. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein and rich in the amino acid lysine, though deficient in methionine and possibly tryptophan.