Classification and nutritional value analysis of cassava

Second, classification (1) according to varieties can be divided into three categories: 1, bitter cassava: starch content is higher than sweet varieties, cyanic acid is more, mostly used for feed and extraction of starch; 2, sweet cassava: for food; 3, Lilanera: selected new varieties, containing higher protein (7.25%). (2) according to the processing method, it can be divided into 2 types: 1, peeled cassava 2, peeled cassava (3) can be divided into 4 categories according to its shape. 1, cassava is cut into pieces: cassava is first sliced and dried in the sun. Product specifications specified by Thai exporters: moisture