Cassava Germplasm

More than 10 years ago, the Biotechnology Research Unit, together with the Genetic Resources Unit, set goals to develop methods of cryopreservation that would lead to safer, cheaper, and long-term conservation of genetic resources. Methods to cryopreserve cassava germplasm were developed 4 years ago, using classic protocols (chemical dehydration and programmed freezing). Escobar, R.H.; Mafla, G.; Roca, W.M. 1997. A methodology for recovering cassava plants from shoot tips maintained in liquid nitrogen. Plant Cell Reports
16: 474 - 478. New protocols-encapsulation dehydration and quick-freezing-have now been developed and validated with more than 43% of the entire cassava core collection. More than 82% of the accessions tested have recovery rates of more than 30%, the minimum required for cryopreservation. Protocols are now being adjusted for wild relatives of cassava, species of which sometimes behave very poorly in vitro or even in the field, making their conservation troublesome. Plants have been recovered for M. esculenta ssp. flabellifolia, M. esculenta ssp. peruviana and M. carthaginensis.

Cryopreservation is also being used to support transformation of cassava. Developing friable embryogenic callus cell lines is time consuming, with the inherent risks of genetic instability and low plant recovery over time. Cryopreserving FEC cell lines is therefore a viable alternative. FEC cell lines of two cassava cultivars (TMS 60444 and M Col 2215) have been frozen and recovered. Because transformation of cassava requires the development of FEC for each specific cultivar, we expect to build up a cryopreservation bank of FEC cell lines of various cassava cultivars.

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Croquette Cassava

Bahan:
400 gr singkong, serut kasar
100 gr singkong, parut halus
100 daging ayam cincang
50 gr tepung terigu
1 btr telur
1 btg daun bawang, iris halus
minyak goreng

Haluskan:
2 siung bawang putih
3 bh bawang merah
3 bh cabai rawit
2 cm lengkuas
1/2 sdt garam
1/4 sdt lada bubuk

Cara Membuat:

• Campur jadi satu singkong parut, singkong serut, daging ayam cincang, tepung terigu, telur, daun bawang, bumbu halus. Aduk hingga rata.
• Panaskan minyak goreng. Bentuk adonan menjadi bulatan-bulatan sebesar bakso. Goreng hingga kecokelatan. Angkat, tiriskan.

Untuk 20

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Cassava and milk squeezed from coconut for "TAKJIL"

Bahan:
500 gr singkong, kupas, cuci potong 2 x 2 x 2 cm
500 ml air
½ sdt garam
3 lembar daun pandan
50 gr gula pasir
250 ml santan dari 1 butir kelapa
100 gr nangka potong kotak-kotak

Areh:
100 ml santan
½ sdt garam
1 sdm gula pasir
1 sdm tepung maizena, cairkan dengan sedikit santan

Cara membuat:

• Rebus singkong, air, garam dan daun pandan, di atas api kecil, sampai singkong matang dan air habis. Jaga singkong jangan sampai hancur. Jika singkong belum empuk tambahkan air lagi masak hingga air habis.
• Tambahkan gula pasir dan santan, aduk perlahan agar singkong tidak hancur hingga mengental. Masukkan potongan nangka, aduk rata, angkat, sisihkan.
• Campur semua bahan areh, didihkan hingga kental, angkat, sisihkan.
• Masukkan adonan singkong dalam mangkok, siram dengan areh. Sajikan.

Untuk 6 orang

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