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“Cassava”

“Cassava”. By: Temtilpenongcongdung. Part Of Cassava. Root  The cassava root is long and tapered, with a firm,about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30  cmlong .

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“Cassava”

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  1. “Cassava” By: Temtilpenongcongdung

  2. Part Of Cassava • Root  The cassava root is long and tapered, with a firm,about 1mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and around 15 cm to 30 cmlong. The flesh can be chalk-white or yellowish. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients.

  3. Part Of Cassava 2. Tree Stem  The stem colour is brown , green inside and contain latex . The shapes is not to big, and not to tall.

  4. Part Of Cassava 3. Leaves  the colour is dark green and the shapes is like fingers. Cassava are a good source of protein, and are rich in the amino acid lysine.

  5. We can use Cassava for…..

  6. 1. Food or Culinary In Indonesia cassava can be made into many delicious food maybe the root or the leaves such as: Boiled Cassava Peuyeum Bandung Cassava Cheese Cassava Chips Getuk Lindri Cassava leaves vegetable

  7. 3.Animal feed Cassava is used worldwide for animal feed as well. Cassava hay is produced at a young growth stage at three to four months, harvested about 30–45 cm above ground, and sun-dried for one to two days until it has final dry matter of at least 85%. The cassava hay contains high protein content (20-27% crude protein) and condensed tannins (1.5-4% CP). It is used as a good roughage source for dairy or beef cattle, buffalo, goats, and sheep by either direct feeding or as a protein source in the concentrate mixtures.

  8. 4. Ethnomedicine • The bitter variety leaves are used to treat hypertension, headache, and pain. • Cubans commonly use cassava to treat irritable bowel syndrome, the paste is eaten in excess during treatment. • As cassava is a gluten-free natural starch, there have been increasing incidences of its appearance in Western cuisine as a wheat alternative for sufferers of celiac disease.

  9. 5. Biofuel In many countries, significant research has begun to evaluate the use of cassava as an ethanol biofuel feedstock. Under the Development Plan for Renewable Energy in the Eleventh Five-Year Plan in the People's Republic of China, the target is to increase the application of ethanol fuel by nongrain feedstock to 2 million tonnes, and that of biodiesel to 200 thousand tonnes by 2010. This will be equivalent to a substitute of 10 million tonnes of petroleum. As a result, cassava (tapioca) chips have gradually become a major source for ethanol production.

  10. Cassava contain: • Calories 121 cal • Water 62.50 g • Phosphorus 40.00 grams • Carbohydrates 34.00 grams • 33.00 milligrams of calcium • 0.00 milligrams of vitamin C • Protein 1.20 grams • 0.70 milligrams zinc • 0.30 grams fat • Vitamin B1 0.01 mg

  11. ~Cassava~ Thankyou for your attention…..  That’s all about

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