Cassava (yuca or manioc) is a nutty
flavored, starch-tuber in the spurge family (Euphorbiaceae) of plants.
It thought to have originated from the South-American forests. Its
sweet, chewy underground tuber is one of the popular edible
root-vegetables. Indigenous people of many parts of Africa, Asia and
South American continents used it as staple food source since centuries.
Together with other tropical roots and starch-rich foods like yam,
taro, plantains, potato, etc, it too is an indispensable part of
carbohydrate diet for millions of inhabitants living in these regions.
Cassava has nearly twice the calories
than that of potatoes and perhaps one of the highest value calorie food
for any tropical starch rich tubers and roots. 100 g root provides 160
calories. Their calorie value mainly comes from sucrose which accounts
for more than 69 per cent of total sugars. Amylose (16-17 per cent) is
another major complex carbohydrate sources.
Cassava is very low in fats and protein
than in cereals and pulses. Nonetheless, it has more protein than that
of other tropical food sources like yam, potato, plantains, etc.
As in other roots and tubers, cassava too
is free from gluten. Gluten-free starch is used in special food
preparations for celiac disease patients.
Young tender cassava (yuca) leaves are a
good source of dietary proteins and vitamin K. Vitamin-K has a potential
role in bone mass building by promoting osteotrophic activity in the
bones. It also has established role in the treatment of Alzheimer’s
disease patients by limiting neuronal damage in the brain.
Cassava is a moderate source of some of
the valuable B-complex group of vitamins such as folates, thiamin,
pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.
Itis one of the chief sources of some
important minerals like zinc, magnesium, copper, iron, and manganese for
many inhabitants in the tropical belts.
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