CASSAVA ROOT TUBER

Cassava root tuber, also called yuca or manioc, is a starchy tuber that feeds millions worldwide. It’s a rich source of carbohydrates, making it an energy-boosting staple in many diets. People eat it fresh, dried, or processed into flour, starch, garri, and fufu. Naturally gluten-free, it’s a go-to option for those with gluten intolerance.

Cassava isn’t just about calories—it contains fiber, vitamin C, and resistant starch, which aid digestion, support immunity, and help regulate blood sugar. Popular in African, Latin American, and Asian cuisine, it appears in foods like tapioca, cassava bread, and traditional porridges. Cassava flour is a common choice for gluten-free baking.

Processing is key, as raw cassava contains compounds that must be removed for safe consumption. Boiling, fermenting, or drying the root eliminates these toxins. Cassava also plays a big role in agriculture and industry, from animal feed to biofuel production.

This category covers everything about cassava root: how it’s grown, processed, and used in cooking and industry. Whether you’re looking for nutritional insights, recipes, or ways to use cassava starch, you’ll find practical information here.