Cassava, also known as cassava as food crops widely planted in the tropics. In my country, cassava is grown largely in the mountains and hills. Because cassava is growing well in soil conditions and water shortages in nutrients. However, besides the great value of nutrition of cassava and cassava. In cassava and cassava roots contain a lot of acid Hcl. When an adult body, healthy eating 50 mg Hcl acid in the body, it will be fatal. While this Hcl acids 120 to 160 mg per kg of cassava. And this quality also from 100 to 130 mg per 1 kg of cassava tubers. With roots in cassava and cassava leaf perennial, or of the abnormal growing conditions increased the amount of toxin mutant Hcl. But Hcl toxins can be eliminated almost entirely from cassava leaves and tubers after processing properly. But there was a lot of risks in the course of processing it. So cassava poisoning accounts for the highest mortality rates in the type of food poisoning.
So what to do to eliminate toxins in the cassava root and leaves? With processing cassava leaves are very simple ways. One can dry it, or do it by soaking melon with diluted salt water for about 3 days. Then eat cassava leaves turn color and sour. As for cassava, it is also possible to dry it. Or sliced and soaked with water for about 8 hours. If used as daily food. Ideally we should initially shredded cassava. Then soaked with water for at least 8 hours. In the process of soaking, we should also frequently change the water, so toxins are released before. Then we dried cassava for about 3 days under the sun. When completely dry cassava, the Agent will expire Hcl. So we can bring crushed into powder for processing cassava dishes such as cassava bread, sweets, cassava porridge. Absolutely we are not processing unprocessed fresh cassava. If boiled fresh cassava roots, we need to cut the cassava into several smaller chunks, and then soaked in cold water for about 8 to 15 hours. Then boiled with water, and boil the pot lid. We can also add some kind of non-toxic leaves, and detoxifying effects of cassava tubers such as bamboo leaves boiled in a pot with manioc. When eating, we should pay attention not friable segments are segments cassava cassava contains many toxins. Agent of cassava tubers and usually concentrated in the first two parts of cassava tubers. We absolutely do not bake fresh cassava roots directly to eat. Because if you do, toxins in cassava roots remain, and can poison people who eat! We also should not for women who are pregnant, and young children eat cassava because their body is very weak. Taste of cassava is delicious, high nutritional value, and strong plant growth, high output bulbs and leaves. So whether toxic but cassava farmers still growing in popularity around the world. Need to know how to use cassava and cassava properly to ensure the health of you and your family!
Author: Pham Thi Hoi
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