Cassava/Manihot esculenta, commonly called cassava, manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, Euphorbiaceae, native to South America. 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. Though it is often called yuca in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian Farinha, and the related garri of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of Farinha and garri).

Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize.^[rx][rx][rx] Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people.^[rx] It is one of the most drought-tolerant crops, capable of growing on marginal soils. Nigeria is the world’s largest producer of cassava, while Thailand is the largest exporter of cassava starch.

The Cassava (Manihot esculenta) is a perennial plant that belongs to the family Euphorbiaceae. With its large starchy sweet flavor, tuberous roots are consumed as vegetables. The young leaves are sometimes consumed as greens. Manihot esculenta is native to South America and is widely grown in Latin America and the Caribbean. There are two varieties of Cassava: Sweet and Bitter. Cassava shares several names including Bitter Cassava, Manicotti, Manihot, Sweet Cassava, and Yuca.

Cassava – Manihot esculenta Facts

Cassava is a perennial plant that grows upto 6–8 feet high. The appearance of smooth erect stems resembles the plant of cannabis. The leaves are dark green and reddish veined which are divided into seven leaflets. The stems possess soft white pith and nodes.

History

It is cultivated for its edible root as an annual plant in both subtropical and tropical regions. Cassava was originated from tropical America. It was firstly introduced in the Congo basin of Africa around 1558 by the Portuguese. It has become a part of dietary food in tropical Africa these days.

Plant

The cassava plant is an herbaceous and perennial plant growing upto 3-5 m in height. It bears dark green leaves which measure a foot in across and possess small-sized greenish-yellow flowers. It grows best in a tropical climate and thrives in moist, fertile, and well-drained soils. The plant possesses fibrous and reddish-brown bark with a smooth erect stem. The plant yields the light yellow, white, and dark brown fruit of subglobose ellipsoid shape with 1 cm (1/2 inch) as a diameter. The Cassava plant lives upto one year.

Root

Roots are edible, globular, and bulky. The root is long and tapered having 1-4 inches in diameter and 8-15 inches in length with fibrous skin whose color ranges in brown. The root weighs about 40 kg. The flesh is firm and homogeneous which ranges from chalk-white to yellowish in color. Cassava tubers can grow upto 8-15 inches in length and 1-4 inches in width. The tubers most often weigh from 1 to 7 pounds. The rough and woody textured skin of the tuber varies in color from gray to brown. Cassava possesses a nutty flavor.

Nutritional Value

The nutrient composition found in Cassava differs according to soil conditions, variety, environmental factors, and climate. 100 gm of Cassava provides 1.8 gm dietary fiber, 1.36 gm protein, 16 mg calcium, 27 mg phosphorus, 20.6 mg Vitamin C, and others.

Health Benefits of Cassava

Cassava is loaded with Vitamin B and C, calcium, carbohydrates, and minerals. Cassava is an excellent source of vitamins such as thiamin, folates, riboflavin, Vitamin B6, and pantothenic acid. Cassava possesses antinutrients that can have either positive or negative effects on health which depends upon the intake of amount.

1. Promotes skin health

The study conducted shows that the intake of Vitamin C assists to lower the appearance of wrinkles, skin dryness and slows down the aging process. Vitamin C is vital for the formation of ligaments, tendons, blood vessels, and skin. It also speeds up the healing process of the wound. The evidence shows that the skin cream with Vitamin C reduces the redness of the skin, scars, and wrinkles. A diet rich in antioxidants helps to prohibit skin cancer.

2. Assist treatment of cancer

The drugs with the cancer-fighting effect used in the chemotherapy could be promoted with the high intake of Vitamin C. Vitamin C targets only those cells that require these nutrients whereas normal cells are also damaged by the drugs. Researchers report that Vitamin C is the effective remedy for the treatment of lung and ovarian cancer.

3. Repairs damage

Vitamin C has the ability to inhibit the damage caused by pollutants, toxic chemicals, and free radicals. The buildup of free radicals leads to the health ailments such as heart disease, cancer, and arthritis. The free radicals develop during the process of breaking down food or being exposed to tobacco, smoke, and radiation.

4. Prevent osteoporosis

The combination of calcium, manganese, copper, and zinc assist to lower the loss of bone in the older women who are most prone to weak bones and bone fractures. The deficiency of manganese leads to bone ailments since manganese enhances bone metabolism by assisting the formation of bone regulatory enzymes and hormones. The studies have shown that the intake of manganese with vitamin D, zinc, calcium, copper, magnesium, and boron promotes bone mass which helps to treat osteoporosis.

5. Assist respiratory health

The research shows that the intake of manganese with the minerals such as zinc and selenium is helpful for chronic obstructive pulmonary disease which is caused by smoking. Manganese is able to reduce oxidative stress and inflammation by producing SODs.

6. Lower symptoms of PMS

The adequate consumption of manganese with calcium assists to recover the PMS symptoms such as muscle pain, tenderness, mood swings, anxiety, and trouble in sleeping. The study shows that women having a low level of manganese in the blood, experience mood-related symptoms and more pain during pre-menstruation.

7. Brain health

Copper is essential for the brain pathways such as galactose and dopamine which helps to maintain focus and mood. The deficiency of copper results in fatigue, metabolic activity, poor mood, and concentration problem.

Copper helps to utilize the antioxidants such as superoxide, Vitamin C, ascorbate oxidase, dismutase, and tyrosinase. The antioxidants prevent brain damage by free radicals and slow down the aging process which is responsible for cancer, signs of aging, and neurodegenerative disease.

8. Reduce arthritis

Copper possesses anti-inflammatory abilities which provide relief from stiffness and pain related to arthritis. It strengthens the muscles, repairs connective tissue, and lowers joint pain. The arthritis patients wear copper bracelets with a belief that it can reduce the painful symptoms associated with arthritis.

9. Enhance immunity

Vitamin B1 assists to sustain the muscle tone on the digestive tract walls. The healthy digestive tract helps to absorb the nutrients from the food that is used to enhance immunity and prevent diseases. Vitamin B1 assists in the hydrochloric acid secretion that is required for food digestion and nutrient absorption.

10. Vision health

The research shows that Vitamin B1 helps to counteract the vision problems such as glaucoma and cataracts as it is able to influence the signals of muscle and nerve which is essential to relay the information to the brain from the eyes.

Traditional uses

• The usage of starch mixed with rum is useful to treat skin problems.
• It is also used to treat fever, chills, and sore muscles.
• The study on an animal shows that Cassava is effective to treat cancer.
• The pulped roots and leaves are used in folk medicine to treat tumors.
• Cassava is useful for people with the coeliac disease because it does not possess gluten.
• Cassava leaves are also used as a treatment for headaches, hypertension, and pain.

How to Eat

• It can be boiled, steamed, mashed, baked, fried, grilled, or added to the stews.
• The root can be made into a flour or ground meal by washing, peeling, grating, pressing the juice, and then drying the meal.
• The young leaves and tubers are consumed raw, boiled, or fried.
• The juice extract from the roots of cassava is flavored with cloves, cinnamon, and sugar.
• It is also preserved and used as an ingredient to flavor soups and meat dishes.
• The flour of Cassava is used to make a cake, bread, or cookies.

Precautions

• Cassava should not be consumed raw.
• The bitter or wild cassava should not be consumed uncooked because it possesses acid which is harmful to health.
• All parts of cassava should be consumed after pressing, peeling, and cooking.
• People allergic to latex should avoid the consumption of Cassava.
• The intake of cassava root in the raw form leads to cyanide poisoning with the experience of symptoms such as nausea, headache, vomiting, stomach pains, dizziness, and death.

Other Facts

• Cassava is known as the third-largest source of carbohydrates after maize and rice.
• Nigeria produces the Cassava in the largest amount and the largest export of dried cassava is performed by Thailand.
• The leaves are hand shaped consist of 3-7 narrow lobes.
• The powder extract from the dried root is used to produce sweet puddings.
• In the Caribbean, South America, and Europe, Cassava is used as animal fodder.

References

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