Cassava is a shrub-like perennial crop. Stems erect, woody, high 2-5m, single leaves alternate palmately lobed, papery, lanceolate. Unisexual flowers, panicles, terminal, male and female. Cassava was introduced to China in the 1820s, first cultivated in the Gaozhou area of ​​Guangdong Province and then introduced to Hainan Island. It has now been widely distributed in southern China, and has been cultivated mostly in Guangxi, Guangdong and Hainan, Fujian, Yunnan, Jiangxi, Sichuan and Guizhou. There are also pilot plantings in the southern regions of other provinces.
Cassava nutrition
Cassava cassava is one of the three major potato species in the world and is widely cultivated in tropical and subtropical regions. In southern South Asia, cassava is the fifth largest crop after rice, sweet potato, sugarcane and corn. It has an important role in crop layout, feed production, industrial applications, etc. It has become the main processed starch and feed crop widely planted. Cassava is the root of the cassava of the Euphorbiaceae plant. The cassava roots are conical, cylindrical or spindle-shaped, fleshy and rich in starch. Cassava flour is of good quality and can be used for food or industrially produced alcohol, fructose, and glucose. All parts of cassava contain cyanogenic glycosides and are toxic. The fleshy portion of fresh potatoes must be detoxified after blistering and drying. Due to the perishable deterioration of fresh potatoes, they are generally processed into starch, dried flakes, and dried potatoes as soon as possible after harvest. There are two main types of cassava: bitter cassava (specially used for the production of cassava flour) and sweet cassava (food method similar to potatoes). After processing, it is one of the main cereals for local residents.
1. Experts suggest that cassava should be peeled and sliced ​​first, then cooked by baking or boiling. After such processing, cassava can be eaten with confidence. Other processed cassava products, such as tapioca, cassava or tapioca, hardly cause any harm to the human body because toxic substances have been removed during processing.
2. The roots of sweet varieties can be directly cooked and eaten, can be used for canning or fresh-keeping supply, and can also be used to make foods such as cakes, biscuits, vermicelli, and shrimp slices. The leaves can also be eaten as vegetables. As animal and fish thermal energy feed, it replaces all cereal components in compound feed. Used in the sugar industry to make glucose, fructose, etc. Fermentation industry, manufacturing alcohol, drinking wine, all kinds of organic acids, amino acids, cassava protein and so on.
3. Chemical industry: manufacturing sorbitol, mannitol, emulsifiers, coatings, etc. It is especially expected to produce degradable plastic products.
Precautions
1. Experts suggest that cassava should be peeled and sliced ​​first, then cooked by baking or boiling. After such processing, cassava can be eaten with confidence. Other processed cassava products, such as tapioca, cassava or tapioca, hardly cause any harm to the human body because toxic substances have been removed during processing.
2. The roots of sweet varieties can be directly cooked and eaten, and can be used for canning or fresh-keeping supply. The leaves can also be eaten as vegetables. As animal and fish thermal energy feed, it replaces all cereal components in compound feed. Used in the sugar industry to make glucose, fructose, etc. Fermentation industry, manufacturing alcohol, various organic acids, amino acids, etc.
3. Chemical industry: manufactures sorbitol, mannitol, emulsifiers, paints, and gasoline as a mixture of gasoline. It is especially expected to produce degradable plastic products.
Reasons why more cassava poisons
Except for one type called “glutinous rice†which can be directly cooked and eaten without any processing, most of the other cassava roots contain a certain amount of flax glycosides and flax ligase enzymes, and some people believe that it is roasted and cooked. Loss of toxicity, but poisoning as a result.
The cause of poisoning is that the tapped cassava is hydrolyzed in the gastrointestinal tract to release hydrocyanic acid. Hydrocyanic acid is absorbed into the human bloodstream after being absorbed by the intestinal tract. It can bind to cytochrome oxidase of cells, allowing red blood cells to carry oxygen to The tissues of the body go away, but the tissue cells cannot use oxygen, causing suffocation within the cells, causing severe oxygen deficiency in the body. At the same time, hydrocyanic acid itself may also damage the respiratory center and center of movement, so after poisoning, there will be nausea, vomiting, dizziness, vertigo, headache, abdominal pain, fear of appearance, and other symptoms. In severe cases, it may appear pale, cold skin Shortness of breath, convulsions on the limbs, and death from respiratory failure.
Lethal Toxin: Flaminoids
Fatal mechanism:
Although the roots of cassava are rich in starch, all parts of the whole plant, including roots, stems and leaves, contain toxic substances, and fresh roots are more toxic. Therefore, care must be taken when eating cassava roots. The toxic substance contained in cassava is linamarin, which can cause poisoning if raw or uncooked cassava is consumed or if it is consumed. The reason is that flavincilin or linaridinease is hydrolyzed by gastric acid to generate free hydrocyanic acid, thereby poisoning the human body.
A person who consumes 150 to 300 grams of raw cassava can cause poisoning and even death.
Detoxification method:
To prevent cassava poisoning, peel the cassava before eating, and soak the potatoes with fresh water to dissolve the cyanogenic glycosides. About 70% of cyanogenic glycosides can be removed after about 6 days of bubbling, and then heated and cooked to serve.
For the crowd
suitable for majority of the people.