|Better Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)|
|The use of cassava in food|
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.