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.

cassava

References in periodicals archive ?
Hydrogen peroxide and Flavan-3-ols in storage roots of cassava during postharvest deterioration.
Retention of carotenoids in cassava roots submitted to different processing methods.
Variation of quality traits in cassava roots evaluated in landraces and improved clones.
Screening and HPLC methods for carotenoids in sweetpotato, cassava and maize for plant breeding trials.
Cassava root yields and culinary qualities as affected by harvest age and test environment.
Oxidative stress responses during cassava post-harvest physiological deterioration.
All of the sugary cassava landraces showed high levels of total cyanide, characterizing them as poisonous or unfit for fresh consumption.
Sugary cassava (Manihot esculenta Crantz): preliminary morphological characterization and agronomic evaluation.
Identification and characterization of a novel cassava (Manihot esculenta Crantz) clone with high free sugar content and novel starch.
Assay for the cyanogen content in cassava products.
Evaluation of acid and enzyme hydrolytic methods for the determination of cassava starch.
Effect of the harvesting time in the vegetative growth, yield and quality of the storage roots of three cassava cultivars.