CALI, Colombia, Sept. 11 (UPI) -- With the help of Colombian chemists, cassava is being transformed into a healthier crop to feed the developing world.
Cassava, also known as yucca or manioc, is a staple for millions of poverty stricken people in sub-Sahara Africa and other areas of the world. Now, researchers at the International Center for Tropical Agriculture in Cali, Columbia, have developed a new form of cassava that might be easier to digest than other varieties.
The roots of the cassava plant -- similar to potatoes -- often are eaten boiled or deep fried and also used to make flour, tapioca, and other food products.
But while the roots are low in protein and vitamins, they are an abundant source of starch that can be difficult to digest.
Hernan Ceballos and colleagues in Colombia have identified a variety of cassava with less than 3 percent amylose, compared with up to 24 percent in traditional cassava.
"This is the first report of a natural mutation in cassava that drastically reduces amylose content in root starch," the scientists said.
The research appears in the Sept. 5 issue of the Journal of Agricultural and Food Chemistry.
