Cassava: The secret ingredient for healthy drinks and worldwide enjoyment!

Cassava: The secret ingredient for healthy drinks and worldwide enjoyment!

The tropical staple food cassava (Manihot esculenta) is becoming increasingly important in the beverage industry. A current review by Dr. James Ziemah, food researcher at the Constructor University, highlights the health benefits and innovation opportunities derived from cassava. Published in the July issue of the journal Beverages, the study looks at the phytochemical profile and biotechnical options for processing cassava.

Cassava is a starchy root crop that is primarily found in tropical regions of South America, Africa and Asia. The plant contributes to the nutrition of many people and has a high drought tolerance. This makes them an important food, especially in countries such as Nigeria, Thailand and Indonesia, which are among the main producing countries. The root can be consumed in various forms, be it directly, cooked or processed into flour. This versatility is evident, for example, in the production of tapioca and garri, which are obtained from the cassava root.

Health benefits and properties

The study highlights that cassava has significant potential as a health-promoting ingredient in beverages. The root is rich in polyphenols such as (+)-catechin and gallic acid, which have antioxidant properties. These not only help improve the taste, but also extend the shelf life of products. In addition, fermentation with the bacterium Lactobacillus plantarum can reduce the cyanide content in cassava by over 90%, increasing the safety of consumption. The high water content of the root also supports its use in beverage production.

Another benefit of cassava is the formation of resistant starch, which promotes digestive health. According to research, controlled fermentation can increase the protein content of cassava by up to 30% within 48 hours, which is important for the development of nutrient-dense beverages. Cassava also contributes to the growth of healthy strains of bacteria such as Lactobacillus and Bifidobacterium, which are important for gut health.

Global significance and technology

Cassava has the potential to compete in the global functional beverage market, which is currently worth approximately $200 billion. The research also addresses cultural aspects associated with the use of cassava. These include traditional drinks such as “Masato de Yuca” as well as modern spirits. The cultivation of cassava, which originated in South America and is now practiced in many tropical and subtropical regions worldwide, is also known for its economic viability.

The diverse applications of cassava, including use as a raw material for bio-based plastics and in bioethanol production, underline the relevance of this food. At a time when sustainable and healthy diets are becoming increasingly important, cassava could play a crucial role.

Overall, the research by Dr. It's clear that cassava is much more than just a high-calorie root. With the right processing, this inconspicuous food can become an essential part of the diet of the future. To minimize the health risks of consuming raw cassava, which may contain toxic compounds such as linamarin, thorough preparation is necessary. This includes peeling, soaking and cooking.

Switching to cassava-based products could not only improve the diet of many people, but also open up new perspectives for the food industry. Further information about cassava is provided, among other things Wikipedia, while FeelGoodPal reported in detail about its possibilities as a gluten-free food.