Document Type

Research

Abstract

The cassava plant belongs to the family Euphorbiaccaee and is botanically known as Manihot utilissima Pohl. It is also called tapioca or manioc although the word tapioca is often used to designate certain forms of cassava products. The cassava is a plant possessing quite unusual characteristics. It has no known pests nor enemies. It grows in most soils, resists extreme droughts, and propagates easily although its growth is restricted to tropical regions. The plant itself is a perennial shrub which attains a height of six to twelve feet at the age of one year. At the base of its stem it produces a cluster of long fleshy roots. The starch content of the fresh cassava root is 25 to 30 per cent; these roots furnish the cheapest source of starch known.

Publication Date

1941

Journal Title

Proceedings of the Iowa Academy of Science

Volume

Issue

First Page

233

Last Page

236

Copyright

Language

File Format

application/pdf

Recommended Citation

Banzon, Julian; Fulmer, Ellis I.; and Underkofler, L. A. (1941) "Fermentation Utilization of Cassava. The Butyl-Acetonic Fermentation," Proceedings of the Iowa Academy of Science, 48(1), 233-236.
Available at: https://scholarworks.uni.edu/pias/vol48/iss1/40

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Fermentation Utilization of Cassava. The Butyl-Acetonic Fermentation

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