Manioc Flour
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- เผยแพร่เมื่อ 9 ม.ค. 2025
- Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. Cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.
This was very interesting. Thank you.
I saw how these were made a while back. Very interesting.
Very good video. It shows all the steps. Most likely this how the native people made it, We should use cassava bread instead of wheat, It would reduce foreign exchange, it is more healthy (gluten free), it grows in the tropics readily and it produces a higher yield than wheat.
I love your vdo. It amazing .Thanks
It doesn't have poison, if you want to have flour then you have to get rid of the water, other then that we eat raw and cooked also
also in the US they even make chips. I have never head of any mention of toxins
There are two types of cassava - The bitter one must be juiced to remove the cyanide, the sweet variety does not require juicing. Most factories have an automated process of removing the toxins.
I'm not sure how large volumes of the toxins are commercially disposed of.
From it you can extract starch as a by-product
It's very strange to hear saying that there is a poisoning liquid in manioc since I've always ate it raw without any consequences.
I thought i was the only one that had a proble with that statement. Its poisonous......wtf??????
I know have two kids of cassava the another one have poisoning,, the another is no poisoning..
Nice video
why do they not grow sweet manioc with no/ less toxic fluid in it?
is there any use for the toxin? How is it disposed?
I think its HCN (cyanide), it boils away with the cooking.