cassava

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cassava

(kəsä`və) or

manioc

(măn`ēŏk), name for many species of the genus Manihot of the family Euphorbiaceae (spurgespurge
, common name for members of the Euphorbiaceae, a family of herbs, shrubs, and trees of greatly varied structure and almost cosmopolitan distribution, although most species are tropical. In the United States the family is most common in the Southeast.
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 family). The roots, which resemble sweet potatoes and are eaten in much the same way, yield cassava starch, a staple food in the tropics. The cassava is native to Amazonia and has long been cultivated there by the indigenous population. It is now a major food source in many parts of the moist lowland tropics, particularly in Africa. Most cassava flour is made from M. esculenta, sometimes called bitter cassava because of the presence in the raw roots of prussic acid in sufficient quantities to be deadly. This poison is dispelled by long cooking or (for flour) pressing. Some cultivated varieties with a lesser acid content, called sweet cassava, are edible raw as well as boiled and can be used for fodder. It is important to process cassava as quickly as possible after harvesting; enzymes in the root will cause deterioration of the final product if processing is not completed within 48 hours. Cassava roots are also fermented to make an alcoholic beverage, are the source of tapiocatapioca
, widely used starchy food, obtained from the fleshy root of the bitter cassava. Tapioca is sold in flake or flour form and as the pellet pearl tapioca. Tapioca flour is widely used in place of wheat flour in regions where it is grown, e.g.
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, or Brazilian arrowroot, and are utilized in other ways, e.g., for cotton sizing and laundry starch. Cassava is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Euphorbiales, family Euphorbiaceae.

cassava

[kə′sav·ə]
(botany)
Manihot esculenta. A shrubby perennial plant grown for its starchy, edible tuberous roots. Also known as manihot; manioc.

cassava

any tropical euphorbiaceous plant of the genus Manihot, esp the widely cultivated American species M. esculenta (or utilissima) (bitter cassava) and M. dulcis (sweet cassava)
References in periodicals archive ?
(2005) reportaron interacciones significativas entre la altura de planta de yuca y el ambiente.
En la Figura 3 se observa que el parametro de claridad ([L.sup.*]) disminuye con el incremento de la temperatura y el tiempo de freido debido a que la rodaja de yuca se oscurece.
En el cultivo de yuca en Barranca y Canete se llevan a cabo ocho labores de labranza y se realizan en promedio 10 aplicaciones de plaguicidas para el control de Erinnyis ello (L.), Tetranychus sp., Trialeurodes spp.
Existen ciertos factores que tiene mucha relacion entre si dentro de esta encuesta, por ejemplo, una de las principales razones por las cuales la gente va consumir galleta de yuca es por el sabor, textura, el aroma, un antojo y gusto en comerla.
Se calculo la perdida de peso porcentual semanalmente mediante la relacion del peso inicial y final de la yuca a traves de la ecuacion 1.
El proceso de produccion del almidon es el que requiere la mayor concentracion de esfuerzos por parte de la empresa; los otros dos productos (afrecho y mancha) son derivados de la produccion de almidon de yuca. El proceso se describe de manera general a continuacion:
Algunos residuos presentan bajos valores de densidad aparente, es decir, poco peso con relacion a su volumen, como es el caso del capacho de uchuva, petalos de crisantemo, cascara de pina, cascara de lulo, cascara de tomate de arbol, tallos de girasol, petalos de rosas, pellejo de yuca y bagazo de platano.
In addition to The Grill's award-winning brunch spread, you can feast on a variety of lovingly-prepared traditional Cuban specialities - including Ropa Vieja, Arroz Congri, Guiso Criollo and Yuca Con Mojo.
La yuca (Manihot esculenta Crantz) es un arbusto perenne originario de Suramerica, especificamente en la Amazonia, region comprendida desde el sur del Orinoco hasta la cuenca del rio Amazonas (MAC, 1972).
Yo estoy en el conuco, si quieren vayan, alli estoy porque soy el alimento, soy la yuca, la yuca dulce, el name, la batata, el ocumo, el cambur, la cana ..., a partir de ahi creemos en Kuse chiwon, nosotros la llamamos la esencia de la yuca y de la tierra, porque es la tierra misma, la tierra fertil, la que hace que crezcan auyamas, lechosas, todo lo que comemos, su nombre es Akuwamani.
Although popular recipes and cooking techniques in Latin America vary depending on the region, many dishes highlight local vegetables, such as tamales, yuca frita, plantanos (fried sweet plantains), and salsa, which are staples in many countries.
Esta especie de tortas redondas, delgadas y aspecto blanquecino, elaboradas a partir de la yuca amarga o mandioca (Manioc escalenta Crantz), que las cronicas mencionan como cazabi, jaujau (1) o name (2), fueron tanto en el pasado como en el presente, un alimento valioso gracias a su alto contenido en carbohidratos, aparte de ser fuente de proteinas, vitaminas y minerales.