Differences between gut flora and genes from konzo-prone regions of the Democratic Republic of Congo (DRC) may affect the release of cyanide after poorly processed cassava is consumed, according to a study with 180 children. ...
Sep 10, 2021
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The humble potato has potential to become an important source of beta-carotene and may lead to more nutritious cassava crops in developing countries, thanks to newly patented research from the Boyce Thompson Institute (BTI).
Nov 3, 2015
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Cassava based products are establishing a growing foothold in the Australian health food market, however, new research shows that some imported products contain dangerous levels of the poison cyanide.
Sep 22, 2011
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Cassava (Manihot esculenta), also called yuca or manioc, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly-spelled yucca, an unrelated fruit-bearing plant.
Cassava is the third largest source of food carbohydrates in the world. Nigeria is the world's largest producer of cassava. It is classified as sweet or bitter, depending on the level of toxic cyanogenic glucosides. (However, bitter taste is not always a reliable measure.) Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and has been linked to ataxia or partial paralysis. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves. In some locations the more toxic varieties serve as a fall-back resource (a "food security crop") in times of famine.
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