Fasting Frofrtis Of Lafun And Starch Obtained From Some Of The Cmd Cassava Varieties

ABSTRACT

Cassava (Manihot esculenta crantz) is the 4th most important staple food in the world, after, rice, wheat and maize (IFAD/FAO, 2000). Nigeria is presently the world's largest producer of the starchy cassava roots (Muller et al 1972 FAO STAT, 2002). Cassava is a major source of nourishment in many parts of the tropics. It is valued for its outstanding ecological adaptation, low labour requirement, ease of cultivation and high productivity. The cassava roots is composed of about 60% of water, 37% carbohydrate and 0.7% protein and a comparatively low content of vitamins and minerals. Despite its importance as a staple food, cassava can only be consumed after reduction of the high concentrations of Cynogenic glucoside present in it (Okpokiri et al., 1984)