Cassava flour is derived from the cassava plant and is native to South America, needing tropical climates with at least eight months of warm weather to grow. The flour itself is derived from the whole ...

The campaign to make cassava flour part of bread formation is facing challenges. Consumers are still not convinced of its nutritional benefit, so it has not been accorded the technological or culinary ...

Cassava, also known as yuca or manioc, was once known mostly in Caribbean, African, and South American cuisines — but has grown in popularity, popping up as an ingredient in countless gluten-free and ...

A new baker's confectionery in the Democratic Republic of Congo is making bread and pastries from ground cassava as an alternative to wheat flour. Cassava is a starchy root tuber that's widely grown ...

Nigerian initiatives to boost agriculture by raising the level of cassava flour in bread need further investment. On pot-holed highways in Nigeria, huge billboards greet motorists. Emblazoned across a ...