Detoxification Of Cassava
Cassava roots cannot be consumed raw as they contain the toxins linamarin and lotaustralin. These are decomposed by linamarase, an enzyme that occurs naturally in cassava. The sweet variety of cassava can be cooked and eaten, while the bitter variety needs more processing. Otherwise, consumption can lead to a paralytic neurological disease. |
Cassava can be detoxified by peeling the roots and soaking them in water for three days. This process of fermentation detoxifies the toxic ingredients present in cassava. The fermentation also makes the cassava more nutritious as it destroys the anti-nutrients present in the tuber. Thus, cassava should only be consumed after proper processing. It cannot be eaten raw. Its leaves too are poisonous, and can cause harm.
Industrial production of cassava and its detoxification can lead to environmental pollution as the toxins are released in to the water. People, who are forced to live on cassava due to poverty, suffer from malnutrition and diseases such as tropical ataxic neuropathy. Goiter is a common endemic disease in such regions. Though cassava has many uses, it is best to use it for industrial production alone and not for food purposes. Even animals like cows fed raw cassava die prematurely or tend to fall ill. It should, therefore, not be considered a food crop, but an industrial one. Its use in ethanol production for making bio fuel is high. It is also used in the adhesive industry.
When you need to consume cassava, care should be taken to break down the toxins present in it by fermenting the root and only then cooking it.
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