Recipes Processed cassava
Latest Version: 1.0
Installs: 100 - 500
Description of Recipes Processed cassava
Cassava, or better known as cassava or manioc, is a tropical and subtropical annual tree of the family Euphorbiaceae. Tuber is widely known as a staple food-producing carbohydrates and leaves as a vegetable.
Cassava is a tuber or root of a tree with the physical length of an average diameter of 2-3 cm and a length of 50-80 cm, depending on the type of cassava planted. Tuber flesh is white or yellowish. Cassava tubers no shelf life even though placed in the refrigerator. Symptoms of damage marked with a dark blue color due to the formation of cyanide which are toxic to humans.
Cassava is a carbohydrate-rich energy resources but very poor in protein. Good sources of protein actually contained in the cassava leaves is acidic cassava Manihot esculenta aminJenis first became known in South America later developed in the pre-history in Brazil and Paraguay. Modern forms of the species that have been cultivated to be found growing in the wild in southern Brazil. Although wild Manihot species there are many, all varieties can be cultivated M. esculenta.
Recipes Processed cassava Version History
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