Article

Cassava Residual Flour (Onggok)

Cassava Residual Flour (Onggok): A Valuable By-Product of Cassava Processing Cassava (Manihot esculenta) is one of the most widely consumed root crops in tropical and subtropical regions around the world. Known for its high starch content, cassava serves as a staple food source for millions of people, especially in Africa, Asia, and Latin America. During […]

Cassava Residual Flour (Onggok) Read More »

Understanding Tapioca Starch

Tapioca starch, derived from the cassava root (Manihot esculenta), is a versatile ingredient used widely in various industries and cuisines globally. Known for its neutral taste, high starch content, and gluten-free nature, tapioca starch serves as a popular alternative to wheat flour in cooking and baking. Production ProcessThe production of tapioca starch begins with the

Understanding Tapioca Starch Read More »