Cassava Facts and Benefits

Cassava Plant

Most of people living in tropical area must be familiar with this amazing plant, many of us may have tasted the traditionally or innovatively processed food made from it, but many may not know the benefits. The plant, which originates from Brazil with the scientific name Manihot utilissima Pohl,  grows well in tropical climates with the temperature around (not less than) 10 degrees Celsius and in between 1500-2500 mm of rainfall/year.  It may also grow in sub-tropical area with the temperature around 16 degrees Celsius. This advantageous plant consists of stems, flowers, leaves, and tubers.  The way of cultivation is very easy and simple, which is by merely cutting the stem --cuttings method (the most excellent is the lower part of the tree), then plug the cuttings into the loose soil. In general, the distance of time from planting to harvest time is ranged about 6 to 8 months.

The classification of the plant is along these lines:
Kingdom                : Plantae (plants)
Division                 : Spermatophyta (seed plants)
Sub Division          : Angiospermae
Class                      : Dicotyledoneae
Order                     : Euphorbiales
Family                   : Euphorbiaceae
Genus                    : Manihot
Species                 : Manihot utilissima Pohl

In addition to commercial purposes, there are numerous benefits we can get from this plant. They are as follows:

   

Stems and Leaves

Stems and Leaves of Cassava

The Stems can be used to treat infected wounds by mashing fresh cassava stems and spreading the mashed stems over the injured area. They can also be applied as medicinal herbs for consumption in the function of rheumatism reliever. The leaves contain many nutrients, especially protein. They can be consumed as fresh vegetables and made soup—usually mixed with coconut-milk. They furthermore comprise pharmacological effects as antioxidant, anticancer, antitumor, and have efficacy for treating various diseases such as rheumatism, fever, diarrhea, beriberi, (as a compress for) headache, and is also helpful to increase appetite.  At our neighborhood, the leaves are often used as a traditional remedy for toothache, especially cavities. The trick is by mixing the pounded raw leaves with kitchen salt then the mixture are inserted into cavities. That way may (commonly) relieve the pain in the tooth.

Here’s the list of the nutrients composition consisted in every 100 g of the leaves:

Composition	Amount
Carbohydrates	7.1 g
Protein	6.2 g
Fat	1.1 g
Fiber	2.4 g
Ash	1.2 g
Calcium	166 mg
Phosphorus	99 mg
Iron	1.3 g
Total Carotene	7052 µg
Vitamin A	0 SI
Vitamin B1	004 mg
Vitamin C	130.0 mg
Water	84.4 g

Tubers

Cassava Tubers

Tubers are typically distended and stretched, comprising a dry thin outer skin colored fairly brown, the inner part of the skins is rather thick and wet. The flesh could be white or yellow, depending on varieties, containing so much amount of carbohydrates. Besides as the main raw material in making tapioca, they are helpful in enhancing stamina. They can be traditionally processed into various types of food. Some examples of the processed foods made from cassava tubers are as follows:

1. Getuk

 

Getuk: taken from

http://resepkue.biz

 


2. Deblo

Deblo: taken from

www.marketnesia.com

 






                         



3. Comet                                                  

Comet: taken from

forum.kompas.com
  

\


4. Opak

Opak: taken from

Food.detik.com

 



5. Kicimpring

Kicimpring: taken from

www.tempo.co

 

6. Combro

Combro: taken from

www.flickr.com

 


7. Misro

 

Misro: taken from

Food.detik.com

8.  Cassava Chips

Cassava Chips: taken from

Kisah.tokomesin.com

 

9. Boiled Cassava

Boiled Cassava: taken from

Sp.beritasatu.com

 

10. Fried Cassava

Fried Cassava: taken from

www.foodspotting.com

 


11. Cheese Cassava

Cheese Cassava: taken from

www.resepumi.com

 


12. Peuyeum (Fermented Cassava)

Peuyeum: taken from

www.anneahira.com

 


13. Roasted Cassava

Roasted Cassava: taken from

www.disparbud.jabarprov.go.id

Sources:

Agricurtural Journal of Kantor Deputi Menegristek Bidang Pendayagunaan dan Pemasyarakatan Ilmu Pengetahuan dan Teknologi.

Suprapti, Lies. 2005. Tepung Tapioka Pembuatan dan Pemanfaatannya. Yogyakarta: Canisius.

http://www.gagaspertanian.com/2012/10/kandungan-dan-manfaat-daun-singkong.html 

http://www.apakabardunia.com/2012/07/jangan-remehkan-singkong-sang-penyembuh.html