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| 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
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 |
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
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| 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
|
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
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