Cassava flour is obtained from the tuberous
root of the cassava plant, called Manihot esculenta. It is widely grown all
across Africa, and remains a major component
of the typical African food stuff.
Cassava flour comes from ground, dehydrated
cassava root and is in many Paleo recipes. The cassava root goes by different
names depending on the area of the world in which it is being grown including
yuca, manioc, and tapioca.
is one of the 10 most important food plants, and the most important starchy
root or tuber of the tropics. It originated in Central or South America,
possibly Brazil, and was domesticated and widely distributed well before the
time of Columbus. Subsequent distribution has established cassava as a major
crop in eastern and western Africa, in India, and in Indonesia. The chief use
of cassava is as a boiled vegetable.
Cassava flour is made from freshly harvested
cassava tuber, peeled, allowed to ferment for 3 to 7 days depending on species
and region, and then using the most current technology, desiccated (that is,
dried) into a fluffy powdery product. By so doing, the cassava is made fit for
consumption, and reduces to insignificant levels, concentrations of cyanide compounds found naturally in cassava. Cassava
flour is rich in starch and fiber. It can be used more or less the same way as
wheat flour, and thus cassava flour is widely used in making bread, biscuit,
cakes and other a long list of other items.
As a component of African foods, it is eaten
as fufu or used in making:
- Cassava balls,
- Donuts and indeed any other item that can be made out of wheat
Those with irritable bowel syndrome or celiac
disease have found it very useful to substitute cassava flour for wheat flour
in their meals...another reason why many buy cassava flour every day.
Тропикал Касава Брашно
Съдържание: Касава Брашно; За запазване свежестта и
аромата, съхранявайте в херметически затворен съд и на сухо и хладно място; Не