ABSTRACT
Cassava is mainly utilized as human food in all the countries where it is cultivated, though it is gaining importance as a raw material for the industrial production of starch, sago, liquid glucose, and alcohol. Cassava constitutes the major staple food of more than 300 million people in the tropical countries and 70% of the total production is utilized for various food preparations. Based on the FAO food balance sheets for 1975 to 77, estimates have been given on the cassava consumption pattern for different countries. The simplest and most popular mode of consumption of cassava tubers is in the form of mashed tubers. The fresh tubers after peeling of the skin and rind are cut into slices and boiled in water for 10 to 40 min until it is sold, depending on the variety.
