cassava

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Related to Macaxeira: Aipim

cas·sa·va

 (kə-sä′və)
n.
1. A shrubby tropical American plant (Manihot esculenta) widely grown for its large, tuberous, starchy roots.
2. The root of this plant, eaten as a staple food in the tropics only after leaching and drying to remove cyanide. Cassava starch is also the source of tapioca. In both senses also called manioc, yuca.

[Ultimately from Taíno casavi, flour from manioc.]

cassava

(kəˈsɑːvə)
n
1. (Plants) Also called: manioc any tropical euphorbiaceous plant of the genus Manihot, esp the widely cultivated American species M. esculenta (or utilissima) (bitter cassava) and M. dulcis (sweet cassava)
2. (Cookery) a starch derived from the root of this plant: an important food in the tropics and a source of tapioca
[C16: from Spanish cazabe cassava bread, from Taino caçábi]

cas•sa•va

(kəˈsɑ və)

n., pl. -vas.
1. any of several tropical American plants belonging to the genus Manihot, of the spurge family, having tuberous roots.
2. a nutritious starch from the roots, the source of tapioca.
[1545–55; < Sp cazabe cassava bread or meal < Taino]

cassava

A root vegetable resembling a large, brown sweet potato.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cassava - a starch made by leaching and drying the root of the cassava plantcassava - a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics
tapioca - granular preparation of cassava starch used to thicken especially puddings
amylum, starch - a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles
2.cassava - cassava root eaten as a staple food after drying and leachingcassava - cassava root eaten as a staple food after drying and leaching; source of tapioca
tapioca - granular preparation of cassava starch used to thicken especially puddings
bitter cassava, gari, mandioc, mandioca, Manihot esculenta, Manihot utilissima, tapioca plant, manioc - cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca
root - (botany) the usually underground organ that lacks buds or leaves or nodes; absorbs water and mineral salts; usually it anchors the plant to the ground
3.cassava - any of several plants of the genus Manihot having fleshy roots yielding a nutritious starch
genus Manihot, Manihot - genus of economically important tropical plants: cassava
bitter cassava, gari, mandioc, mandioca, Manihot esculenta, Manihot utilissima, tapioca plant, manioc - cassava with long tuberous edible roots and soft brittle stems; used especially to make cassiri (an intoxicating drink) and tapioca
Manihot dulcis, sweet cassava - South American plant with roots used as a vegetable and herbage used for stock feed
bush, shrub - a low woody perennial plant usually having several major stems
Translations
نَباتٌ اسْتِوائي يُنْتِجُ تابْيوكا
maniok
maniokplante
kasszava
manjokrunni
manijokas
manioks
maniok
manyok

cassava

[kəˈsɑːvə] Nmandioca f

cassava

[kəˈsɑːvə] n (= plant) → manioc m (= food) → manioc m

cassava

nManiok m

cassava

(kəˈsaːvə) noun
(also tapioca plant) a tropical plant, whose roots yield tapioca.
References in periodicals archive ?
Este grupo traz uma valorizacao do aipim (mandioca ou macaxeira em outros locais do pais), como simbolo de uma cultura de raiz que uniria toda a America Latina com uma matriz cultural indigena comum e que necessita ser valorizada dada a colonizacao europeia e branca que encobre as manifestacoes culturais ancestrais.
Em relacao ao nivel de conhecimentos das fontes de macro nutrientes 80% dos pesquisadores relataram como fonte de carboidrato o arroz, macarrao, macaxeira, batata doce, inhame e cara seguido 97% as fontes de proteinas listadas foram o leite desnatado, ovo, frango, peixe e iogurte.
O melhoramento genetico de mandioca de mesa (aipim, macaxeira e mandioca mansa) sempre focou no desenvolvimento de variedades com teores de acido cianidrico (HCN) nas raizes de reserva inferiores a 100mg [kg.
Regionalmente existe, neste panorama, uma enorme variedade de vegetais tradicionalmente cultivados pelas comunidades rurais, destacando-se: a macaxeira (Manihot esculenta Crantz.
Foram inseridas raizes no grupo dos cereais: macaxeira, inhame e batata doce, integrantes dos habitos alimentares regionais.
Trata-se de um estudo de natureza descritiva, com abordagem quanti-qualitativa, desenvolvido em tres escolas municipais situadas nos bairros do Corrego do Jenipapo, da Macaxeira e do Morro da Conceicao, localizadas no Distrito Sanitario III, na cidade de Recife--PE.