Lesson 6.5.2 CASSAVA – Food value

  

FOOD FOREST COURSE 

AGRO-ECONOMY Lesson 6.5.2 

CASSAVA – Food value


Food value

As mentioned before, cassava needs to be processed as soon as possible after harvesting and this is because of the cyanide forming compounds. This occurs when the tubers are exposed to the air and this is seen by the formation of purplish grey streaks throughout the tuber. The cassava tuber needs to be nice and white for consumption and any discoloured bits will need to be discarded. With regular consumption of cassava such as on a village level where cassava is exclusively the staple food, it is crucial that the cassava be processed properly to destroy the cyanoglucosides.  If cassava is not detoxified it will induce konzo; a disease that will bring on severe sudden illness that may result in death.  People who only eat their cassava boiled; over the longer term, will have a cyanide build up in their bodies. Acute poisoning will induce numbness around the mouth and cause the staggers due to paralyses of the legs.  This is extreme and occurs only in the third world with people who have minimal protein in their diets.  It is not really something for us to worry about when we eat cassava out of our gardens with our more than adequate protein intake.

 

Fermenting the cassava will detoxify the cyanide forming compounds and make it safe to eat.  If you aren’t interested in fermenting cassava it is still usable by grating the tuber first.  By doing this you will bring an enzyme by the name of linamarase onto the limarin.  The grating of the cassava will bring on a disruption of the tissues and these results in rapid break down of the cyanoglucosides, therefore rendering it into a safe product.  This is by no means meant to scare anyone away from eating this wonderful and easy to grow food, but it is best to be forewarned where these foods aren’t a part of our cultural heritage. The fear of cyanide in cassava is not unlike the green potato.  If we constantly eat green potatoes, then the alkaloids that are present will become a toxic burden to us.

 

The nutrient value is not as great as for the yam or taro but is still a valuable food source.  It is a good source of vitamin C, potassium and fibre.  Cassava has virtually no protein and should be eaten with protein foods for it to become a balanced meal. One good example is the African cassava stew, with meat, cassava and plenty of greens in it. Tastes delicious too!

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,





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