Scientifically identified as Manihot esculenta, cassava is an underground root vegetable that plays a vital role in feeding over 500 million people worldwide. This adaptable tuber crop, resembling the shape of a sweet potato, thrives in numerous countries and serves as a dietary cornerstone for approximately 800 million individuals globally. Being a perennial crop, it regenerates after harvesting, eliminating the need for annual replanting.
Cassava flour is abundant in carbohydrates, serving as the primary source of energy for the body. Furthermore, it contains resistant starch, a type of starch that remains undigested in the small intestine. Resistant starches function much like dietary fiber, moving to the colon, where they undergo fermentation.
In addition, cassava boasts an impressive nutritional profile, featuring crucial vitamins, including potassium, vitamin C, calcium, vitamin A, folate, magnesium, and iron, all of which contribute to a healthy diet and digestive system. It's important to note that this gluten-free flour is low in fat, cholesterol, and sodium, which, when consumed excessively, can be harmful to one's health.
Cassava flour's mild flavor and pale hue make it a favored choice for baking, such as cakes and muffins. Furthermore, it presents a slightly lighter texture compared to regular wheat flour and offers superior absorbency.
Cassava flour
