Tapioca

Tapioca is one of the purest forms of starch food, and the production varies from region to region.

The cassava plant has either red or green branches with blue spindles on them. The root of the green-branched variant requires treatment to remove linamarin, a cyanogenic glycoside occurring naturally in the plant, which otherwise may be converted into cyanide. Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava.

Nutritional value

Tapioca predominantly consists of carbohydrates, with each cup containing 23.9 grams for a total of 105 calories; it is low in saturated fat, protein and sodium. It has no significant essential vitamins or dietary minerals. One serving of tapioca pudding contains no dietary fiber, a small amount of oleic acid, and no omega-3 or omega-6 fatty acids.

Details

Cultivated under natural conditions on the rich volcanic soils of the south west region of Cameroon without the use of inorganic fertilizers to boost their growth. tubers get up to 2 meters long with an average tuber weight of 4 kilograms. very high starch content of tubers. tuber flesh is white and cooks very well. boiled tuber flesh tastes normal and cooks very well.