ABSTRACT 

According to Cock (1985), cassava (ManThot esculenta) belongs to the family, Euphorbiaceae, which includes castor bean (Riccinus communis), rubber (Hevea brasilerisis) and ceara rubber (Man/hot glazionil), which is a minor source of rubber. The genus, Man/hot grew only in the Americas i.e. between latitude 30°N and 30°S, before the discovery of the New World. For cassava, there are two main centres of diversity a major one in Brazil and a secondary one in Central America. Cassava, which is a tropical crop was introduced in West Africa about four hundred (400) years ago. Cassava is used mainly for food and because of its bulk and perishability, it is usually eaten in or near the place where it is grown. About sixty-five (65) percent of the total production is used as a basic source of carbohydrate in human diets. In Nigeria, cassava provides an average of 300 calories/day/person. Cassava leaves are eaten in Africa, this has a protein content of about seven (7) percent on fresh weight basis. Cassava is consumed in human diets in various forms. Fresh cassava maybe cooked until it is soft and eaten afterwards or cut into long chunks and deep-fried. However, sweet cassava must be used in this case. The fresh cassava is of ten cooked in a soup or gruel. Gaplek and Kokonte are cassava — based meals in Indonesia and Ghana respectively. in Latin America, Farinha deraspa, Farinha d'agua and Farinha grossa are cassava meals made from bitter cassava. "Chikwangue" is another cassava meal in Africa. In Nigeria and other parts of West Africa, the most common cassava meats are gain and fufu. Garri is produce a mash which is subsequently placed in bags, over which a heavy weight (perhaps a heavy metal or stones) is placed and left for several days during which the mash ferments. The fermented mash is then roasted or fried in pots until dry. Fufu is made by producing mash (as in garri production above) and fermenting it underwater and then drying it.