Cassava is grown for its enlarged starch-filled roots, which contains nearly the maximum theoretical concentration of starch on a dry weight basis among food crops. Fresh roots contain about 30% starch and very little protein.
Roots are prepared much like potato. They can be peeled and boiled, baked, or fried. It is not recommended to eat cassava uncooked, because of potentially toxic concentrations of cyanogenic glucosides that are reduced to innocuous levels through cooking.
Style: dried chips or slices
|Moisture||: 14% max|
|Starch||: 70% min|
|Raw fibre||: 5% max|
|Sand/silica||: 3% max|
|Packing||: 50kg/PP bag with PE bag|
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