Manyok Sensory Map

Manyok

Manihot esculenta

Sensory Profile

Tastes

Basic flavor profiles

2.5

Low

Intensity Level2.5/10

Characteristics (2)

sweet(3)

bitter(2)

Aromas

Scent characteristics

4.0

Medium

Intensity Level4.0/10

Characteristics (3)

earthy(5)

nutty(4)

bread(3)

Stimuli

Sensory sensations

2.0

Low

Intensity Level2.0/10

Characteristics (1)

astringent(2)

Textures

Physical properties

5.5

Medium

Intensity Level5.5/10

Characteristics (4)

creamy(7)

firm(6)

dry(5)

fibrous(4)

About Manyok

Manyok, commonly known as cassava or yuca, possesses a mild, slightly nutty flavor with a starchy texture. When cooked, it has a creamy consistency that absorbs surrounding flavors well, making it a versatile ingredient in various dishes. Manyok is a staple in many tropical and subtropical cuisines. It can be prepared in numerous ways, including boiling, frying, baking, or processing into flour. In its whole form, it is often used in stews, soups, and as a side dish, while cassava flour serves as a gluten-free alternative in baking and cooking. Additionally, manyok is the primary ingredient in popular dishes such as tapioca pearls and Brazilian farofa. Native to South America, manyok has been cultivated for thousands of years, particularly in the Amazon basin. Its cultivation has spread globally, especially in Africa and Asia, where it is a crucial source of carbohydrates for millions. The plant thrives in poor soils and is drought-resistant, making it a vital crop in regions prone to food insecurity. Manyok is characterized by its long, tuberous roots, which can grow up to several feet in length. The plant features large, palmate leaves and can reach heights of up to 3 meters. Importantly, raw cassava contains cyanogenic glycosides, which can be toxic if not properly processed.

Associated health effects(179)

Resistant Starch-Mediated Glycemic Modulation
Iodine Deficiency Risk
Cyanide Toxicity
Cassava-Linked Neuropathy Risk
Blood Pressure Support
Mineral Supply
Butyrate Production Enhancement
Resistant Starch for Glycemic Control
Acute Cassava Toxicity
Blood Sugar Control
Blood Sugar Spikes
Chronic Cyanogenic Glycoside Toxicity
Diet Quality Improvement
Satiety Enhancement
Beta-Carotene Source
Insulin Sensitivity Enhancement
Micronutrient Density
Collagen Synthesis Enhancement
Appetite Stimulant
Vitamin C Content Support
Glycemic Spiking from Refined Starch
Colonic Transit Enhancement
Easy Digestibility
Anti-arthritic
Constipation Relief
Dietary Prebiotic Support
Chronic Cyanide Toxicity
Flatulence and Bloating
Micronutrient Delivery in Biofortified Varieties
Calcium Content Support
Vitamin A Deficiency Risk
Cardiovascular Protection
Copper
Antioxidant
Chronic Cassava Toxicity
Diabetes Management
Micronutrient Source
Tropical Ataxic Neuropathy Risk
Cardiovascular Health
Dose-Dependent Effects
Carbohydrate Content
Energy Intake Stimulation
Gut Health Promotion
Nutritional Energy Source
Goitrogenic Activity
Short-Chain Fatty Acid Production
Chronic Cyanogenic Glycoside-Induced Neurological Disorder
Analgesic Activity
Fermentation-Enhanced Prebiotic Activity
Digestive Tolerance
Blood Pressure Reduction
Resistant Starch-Mediated Gut Health Support
Folate Source
General nutrient support
Colon/Gut Health Promotion
Type 2 Diabetes Prevention
Nephroprotection
Nutritional Advantages
Iron Absorption Inhibition
Wound Healing
Chronic Cyanogenic Glycoside Intake-Linked Neurological Impairment
Resistant Starch Production
Cyanide Acute Toxicity
Digestive Bulk Support
Alpha-amylase Inhibition
Cancer-Preventive
Gluten-Free Starch Provision
Resistant Starch and Gut Health Promotion
Cyanogenic Glycoside Toxicity
Lipid Profile Improvement
Colonic Barrier Protection
Cyanogenic Glycoside Source
Gluten-Free Suitability
Blood Sugar Support
Appetite Reduction via Fiber-Induced Satiety
Amylose-Mediated Glycemic Index Reduction
Bacterial Contamination Risk
Amylose-Mediated Blood Sugar Modulation
Skin, Hair, Nail Health
Fecal Short-Chain Fatty Acid Production
Hydrogen Cyanide Acute Toxicity
Satiety Modulation
Antidiabetic Activity
Blood Sugar Regulation
Goitrin-Mediated Thyroid Interference
Limited Micronutrient Density
Immune Booster
Resistant Starch-Mediated Gut Microbiota Support
Resistant Starch Provision
Chronic Disease Prevention
Acute Cyanogenic Glycoside Toxicity
Immune Modulation
Carotenoid Source
Protein Quality Limitation
Nutrient Provision
Culinary Herb Folate Contribution
Malnutrition Prevention
Cyanogenic Glycoside-Induced Toxicity
Resistant Starch and Gut Microbiota Modulation
Caloric Density Support
Amino Acid Support
Protein Deficiency Risk
Cassava-Linked Food Security Support
Mineral-Linked Blood Pressure Regulation
Mood Enhancement
Foodborne Illness Risk
Iron Content Support
At-Risk Populations
Mineral Content
Thiamin
Vitamin C and nutritional support
Protein-Energy Malnutrition
Dietary Fiber
Culinary Herb Micronutrient Contribution
Skin Health
Allergic Reaction Risk
Staple Carbohydrate Provision
Food Security Support
Cyanogenic Glycoside-Induced Konzo Risk
Bone Health
Gastrointestinal Discomfort
Lower Glycemic Impact
Micronutrient Provision
Cholesterol Management
Acute Oral Toxicity
Resistant Starch and Gut Health
Cyanogenic Glycoside-Induced Vitamin B6 Deficiency Risk
Magnesium Content Support
Essential Amino Acid Deficiency Risk
Potassium Content Support
Antioxidant Immunity Support
Antiscorbutic Activity
Gluten-Free Nature
Traditional Antidiarrheal Activity
Protein Content
Dietary Lectin Exposure
Antidiarrheal Activity
Nutritional Density
High-Energy Staple for Calorie Provision
Glycemic Index Modulation via Trace Nutrients
Hypolipidemic Activity
Food Safety Enhancement
Alpha-glucosidase Inhibition
Nutrient Interference
Vitamin and Mineral Support
Adiponectin Elevation
B Vitamin Nervous System Support
Resistant Starch Content
Complex Carbohydrate Content
Energy Crashes
Vitamin B6 Nervous System Support
Cyanide Poisoning
Antibacterial
Potassium
Chronic Protein Deficiency-Associated Toxicity
Fiber Content
Vitamin A Provision
Copper Content Support
Micronutrient Dilution
Culinary Properties
Rapid Glycemic Response
Muscle Function Support
Digestive Prebiotic Support
Rapid Systemic Toxicity
Konzo Risk
Heart Health
Antiviral
Resistant Starch Support
Magnesium
Iron Absorption Enhancement
Digestive Aid
Cyanide Release Risk
Allergenic Reaction Risk
Digestive Health
Anticancer Potential
Anti-inflammatory
Cyanogenic Glycoside-Induced Neurological Disorder
Thiamin Content Support
Resistant Starch Prebiotic Support

Nutrition per 100 g(4)

Energy: 160 kcal
Protein: 1.4 g
Fat: 0.3 g
Fiber: 1.8 g