cassava

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Related to cassavas: manioc, Cassava root

cassava

(kă-sah′vă) [Sp. cazabe]
A group of perennial herbs of the genus Manihot. The plant is one of the most efficient converters of solar energy to carbohydrate. The root of M. esculenta provides an excellent source of starch and can thrive in poor, dry, acid soils. To be suitable for eating, the root is processed by one of several methods to remove or control the amount of cyanide present. Tapioca is made from cassava.
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References in periodicals archive ?
Physicochemical properties of the sugary cassava roots
Table 3 shows the data regarding the physicochemical properties of the sugary cassava landraces.
All three sugary cassava landraces were found to have low free cyanide content (<3mg [kg.sup.-1] of root) with the Castanhal Iracema landrace having the lowest of the three on average (2.73mg [kg.sup.-1] of root).
According to coordinate b*, the three sugary cassava landraces tended towards yellow (b*>+6.30); there was no significant difference (P > 0.05) among the samples, thus all the roots had a cream color.
The three sugary cassava landraces had high proportions of sugars, consisting mainly of glucose and fructose.
The sugary cassava landraces had a high pH and water activity and are thus regarded as being susceptible to degradation when they are not utilized right after harvesting or when they do not undergo appropriate technological processing.
A commercial cassava gari coming from the South region of Cameroon was used as reference.
Differences were also observed between gari from local and improved cassava variety.
Table 1 shows that the dry matter content of the different cassava gari was significantly (p < 0.05) similar (96-97%); but that of the commercial gari was significantly (p < 0.05) low (83.48%).
The acidity (equivalent mg acetic acid/g) of the different cassava gari was significantly (p < 0.05) affected by the harvest period.
Table 1 shows that the protein content of gari from cassava harvested at 12 months after planting (12MAP) exhibits high value (4.12-5.58% dry weight) compared to gari from cassava harvested at 15MAP.
The lipids content of gari obtained from cassava harvested at 12MAP varied between 4.17 and 8.66%.