Henan Doing Mechanical Equipment Co.,Ltd

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Two types of cassava

Date:Mar 25, 2016/ News/ Chat online

cassava starch processing line

Cassava starch processing line

 

 

Two Types of Cassava:
 
There are two varieties of cassava – sweet and bitter. Both contain Prussic acid (hydrocyanic acid), which can cause cyanide poisoning. Cooking or pressing the root thoroughly removes the poison. Cassava can never be eaten raw. Bitter, or wild, cassava contains enough acid so that it can be fatally poisonous if eaten raw or undercooked. To escape the Conquistadors, the oppressed natives were known to commit suicide by eating raw cassava.
 
Don’t be intimidated. You won’t come into contact with bitter cassava in U.S. stores. Sweet cassava is sold in American markets fresh or frozen. Bitter cassava is processed into safe edible flours and starches, which in turn are made into breads, pastries and cakes.
 

 

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