ABSTRACT
The chemical constituents of cassava crops often decide the food and industrial value of the produce. For instance, the higher the starch content of cassava tubers, the higher price they demand from starch extraction units. Similarly, the lower hydrocyanic acid (HCN) containing varieties are preferred for cooking purpose. This chapter attempts to compile various analytical techniques for the estimation of various biochemical constituents in cassava. Fresh material is always used for starch extraction, especially for cassava, which should be processed preferably on the day of harvest. The skin and rind are removed, the tubers are washed free of dust and external particles and sliced into small pieces. The tissue is homogenized in a mortar or blender with the addition of a small quantity of an amylase inhibitor.
