cassava

(redirected from cassavas)
Also found in: Dictionary, Medical, Encyclopedia.
Related to cassavas: manioc, Cassava root
Graphic Thesaurus  🔍
Display ON
Animation ON
Legend
Synonym
Antonym
Related
  • noun

Synonyms for cassava

a starch made by leaching and drying the root of the cassava plant

cassava root eaten as a staple food after drying and leaching

any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch

References in periodicals archive ?
Sorghum and millet are good for blood sugar management while a mix of cassava, arrowroot, sweet potatoes, omena, lemon grass and chia seeds help manage high blood pressure.
Within this context, a group of landraces indigenous to the Brazilian Amazon, widely-known as sugary cassava or "mandiocaba", stand out from the other varieties of cassava in terms of their high sugar and low starch content, used by the indigenous people of the Amazonia to make a sweet porridge known as "manicueira" (CARVALHO et al., 2004).
The objective of this study was to quantify sugars and other compounds of three sugary cassava (Manihot esculenta Crantz) landraces produced in the state of Para, Brazil.
Three sugary cassava landraces provided by the Active Germplasm Bank of the Empresa Brasileira de Pesquisa Agropecuaria (EMBRAPA/ CPATU) were used in the study: Manicueira 62, Castanhal-Iracema (nine-month-old plant) and Sao Francisco Bag 3 (twelve-month-old plant).
(2008) determined the productivity of other four sugary cassava landraces and found them to be low (2.0-8.9ton [ha.sup.-1]).
Table 2 shows the data on the composition of sugary cassava landraces.
However, this content is significantly lower than that of conventional cassava (25-30g 100[g.sup.-1] of root) (VIEIRA et al., 2008).
On average, the traditional varieties of cassava are made up of 0.53% protein and 0.17% lipids.
That is why samples of gari with cyanide concentrations above 10 mg of HCN/kg are from areas where the cassava mash is fermented for less than 12 hours [14].
This work is aimed at producing gari from cassava roots of two local and three improved varieties harvested at two different growing periods.
Each repetition measured 25 [m.sup.2] with 25 cassava plants spaced at 1m apart.
Determination of the Proximate Composition of Cassava Gari.
The starch content of the samples (cassava root and gari) was determined by the iodine spectrophotometric method as performed by Jarvis and Walker [23].
Cyanides were evaluated in the cassava roots and in the different gari sample using picrate colorimetric method proposed by de B.
Evaluation of the Functional Properties of Cassava Gari.