Cassava Starch Composition

When the flesh of cassava is grated and squeezed, a thick juice is produced that contains carbohydrates, proteins, vitamin C, and various minerals.

The cassava is a perennial, herbaceous shrub of the Euphorbiaceae family, which is cultivated in all tropical regions. Cassava is primarily grown for its starchy roots, which are an important food source in many developing countries.

The tuberous root of the cassava plant is widely consumed throughout the tropics. It contains around 23% starch, although this can vary depending on the cultivar and the growing conditions. The tuberous root contains high amounts of water (up to 70%) and is therefore not suitable for shipping. Therefore, the cassava roots are dried after harvesting to produce a product that can be shipped.