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close this bookBetter Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)
close this folderCassava
close this folderThe use of cassava in food
View the document(introduction...)
View the documentFresh cassava and cassava paste
View the documentDried casava and cassava flour
View the documentCooked cassava flours
View the documentStarch and tapioca
View the documentCassava leaves

Dried casava and cassava flour

The fresh roots are peeled, sliced into rounds, and dried in the sun.

Sometimes, instead of being sliced, cassava is grated and then pressed into little balls which are dried.

The balls and the slices can be kept for a long time.

To make flour, the slices or balls are pounded in a mortar, or ground in a mill.

This flour contains all the food elements of cassava. Do not confuse flour with starch.