CASSAVA
Cassava (yuca or manioc) is a nutty flavored, starch-tuber. Some of the common names include
manioc, tapioca and yuca. Its interior flesh is white.
Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize.
Cassava is a major staple food in the developing world, providing a basic diet for over half a
billion people.
Cassava is classified as either sweet or bitter.
Preparation and serving methods
Cassava should never be eaten raw. They must be properly prepared before consumption, as
improper preparation of cassava can leave enough residual cyanide to cause acute cyanide
intoxication.
Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky
version is called cassava farine in the Caribbean.
Health benefits of Cassava

Cassava is very low in fats and protein than in cereals and pulses. Nonetheless, it has more
protein than that of other tropical food sources like yam, potato, plantains, etc.

As in other roots and tubers, cassava too is free from gluten. Gluten-free starch is used in
special food preparations for celiac disease patients.

Young tender cassava (yuca) leaves are a good source of dietary proteins and vitamin K.

It is one of the chief sources of some important minerals like zinc, magnesium, copper, iron,
and manganese

Cassava tubers are popular ingredients in fries, stew-fries, soups, and savory dishes all over
the tropic regions.

In general, cassava sections are fried in oil until brown and crisp and served with salt, and
pepper seasoning in many Caribbean islands as snack.

Cassava flour is also used to make bread, cake, cookies, etc. in several Caribbean islands.
(The making of Cassava Farine)

Peeling and washingGratingPressing/FermentationSievingFrying/dryingResidual
flakes

Cassava bread is a white, flat, circular, porous food product made by baking moist cassava
mash. It is a very popular food in South and Central America and the Caribbean.