The correct answer is a) Cassava (Tapioca).
Cassava is a starchy tuberous root that is widely grown in tropical and subtropical regions for its edible starch. It is a major staple food for over 800 million people worldwide, and is the third-largest source of carbohydrates for humans, after rice and maize. Cassava is a drought-tolerant crop that can be grown on marginal land, making it an important food source in areas with low agricultural productivity.
Cassava is a member of the Euphorbiaceae family, and is closely related to the castor oil plant. The plant is native to South America, but it is now grown in over 100 countries around the world. Cassava is a perennial plant that grows to a height of 2-3 meters. The leaves are large and lobed, and the flowers are small and white. The fruit of the cassava plant is a small, round drupe that contains a single seed.
The edible part of the cassava plant is the tuberous root. The roots are harvested when they are mature, and they are then peeled and washed. The roots can be eaten fresh, but they are more commonly processed into flour or starch. Cassava flour is used to make a variety of foods, including bread, cakes, and dumplings. Cassava starch is used to make tapioca, which is a popular thickening agent in puddings and desserts.
Cassava is a good source of carbohydrates, dietary fiber, and vitamins B6 and C. It is also a good source of minerals such as potassium, manganese, and copper. Cassava is a gluten-free food, and it is low in fat and calories.
However, cassava can also contain high levels of cyanide. Cyanide is a poisonous substance that can cause death if ingested in large amounts. The cyanide in cassava is found in the form of cyanogenic glucosides, which are compounds that release cyanide when they are broken down by enzymes in the body. The amount of cyanide in cassava varies depending on the variety of cassava, the growing conditions, and the processing methods used.
To reduce the risk of cyanide poisoning, cassava should be properly processed before it is eaten. The most common way to reduce the cyanide content of cassava is to soak the roots in water for several days. This process allows the cyanogenic glucosides to leach out of the roots. The roots can then be dried and ground into flour or starch.
Cassava is a nutritious and versatile food that can be used in a variety of dishes. However, it is important to be aware of the potential risks of cyanide poisoning and to take steps to reduce the cyanide content of cassava before it is eaten.