Journal of Food Science and Technology

, Volume 56, Issue 6, pp 2799–2813 | Cite as

Progress in research and applications of cassava flour and starch: a review

  • Shadrack Mubanga ChisengaEmail author
  • Tilahun Seyoum Workneh
  • Geremew Bultosa
  • Buliyaminu Adegbemiro Alimi
Review Article


The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze–thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.


Cassava starches Bread Edible film Gelatinization Pasting Resistant starch 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Bioresources EngineeringUniversity of KwaZulu-NatalPietermaritzburgSouth Africa
  2. 2.Department of Food Science and TechnologyBotswana University of Agriculture and Natural ResourcesGaboroneBotswana

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