Tricks Processed Cassava

Tricks of cassava processing helps you to make meals of cassava. turns cassava can be used as raw materials are various types of processed foods which when packaged well, selling value is quite tempting. maybe if you go to a traditional market in the region, with 10,000, - rupiah, you can bring home a sack of cassava .... but when processed and packaged properly will have a price doubled. and can bring the turnover we do not expect before. Therefore, it is necessary to use the trick of processed cassava interesting.
there is a saying "Do not know it is not love" so that we get the same love of cassava ,,, let's first acquaintance at the cassava.
Cassava, also known as cassava or manioc, is a tropical and subtropical annual tree of the family Euphorbiaceae. Tuber is widely known as a staple food-producing carbohydrates and leaves as a vegetable.
A tuber or root of a tree with the physical length of an average diameter of 2-3 cm and a length of 50-80 cm, depending on the type of cassava planted. Tuber flesh is white or yellowish. Cassava tubers no shelf life even though placed in the refrigerator. Symptoms of damage marked with a dark blue color due to the formation of cyanide which are toxic to humans. Therefore we need to have to trick delicious cassava processing.
Cassava is a carbohydrate-rich energy resources but very poor in protein. Good sources of protein actually contained in the cassava leaves because it contains the amino acid methionine.
Varieties of cassava, Manihot esculenta first became known in South America later developed in the pre-history in Brazil and Paraguay. Modern forms of the species that have been cultivated to be found growing in the wild in southern Brazil. Although wild Manihot species there are many, all varieties can be cultivated M. esculenta.
Cassava production is predicted to reach 184 million tonnes in 2002. Most of the production is produced in Africa 99.1 million tonnes and 33.2 million tonnes in Latin America and the Caribbean.
Cassava is grown commercially in parts of Indonesia (then the Dutch East Indies) at around 1810 [1], having previously introduced the Portuguese in the 16th century to the archipelago of Brazil.
Tuber cassava roots contain a lot of glucose and can be eaten raw. It feels a little sweet, some are bitter glucosides depends on the toxins that can form cyanide. Tuber that tastes sweet to produce at least 20 mg of HCN per kilogram tuber roots are still fresh, and 50 times more tuber that tastes bitter. On this kind of sweet cassava, the cooking process is very necessary to reduce the toxicity. From these tubers can also be made of tapioca flour.