Scientific name: Manihot esculenta flour
Milling cassava produces cassava flour. This flour is gluten-free, and can be produced from fermented or unfermented cassava. In this case, it is unroasted (unfermented) cassava flour. It is gluten-free and easy to digest. It is generally used to mix or replace cereal flours.
Cassava is a root tuber that grows in warm climates. It is the most widely consumed starch in Africa. Farmers in Central Africa supply 30% of the cassava consumed in Africa. In sub-Saharan Africa, it is grown as a small-scale food crop, producing around 20 to 30 tons per hectare. It is grown for its starch-rich flesh, and is used for human and animal nutrition and in agrochemicals.
Nutritionally, it provides around 355 calories/100g and is rich in fiber and starch. Its low glycemic index makes it a good food for diabetics.
