Abstract
Cassava (Manihot esculenta) is a long tuberous starch-containing root crop that stands as a significant staple food globally. Its adaptability to various climates has increased its commercial growth. However, challenges such as toxic cyanogenic glucosides and rapid perishability in cassava demand its processing for safety and extended shelf-life. In Sri Lanka, where cassava is widely consumed, surplus production can be a highly prospective revenue. This review summarizes the utilization of cassava flour as a potential alternative for wheat flour emphasizing the Sri Lankan scenario. The cassava flour production process involves cleaning, peeling, slicing, drying, grinding, and sieving. Nutritional composition varies among cultivars, with variations in starch, amylase, fiber, protein, and ash. The cyanogenic levels also depend on the cultivars. Cassava flour emerges as a promising wheat flour substitute due to its abundance, effortless cultivation practices, nutritional profile, and unique functional properties. Furthermore, cassava flour is gluten-free and considered as the most comparable gluten-free substitute to wheat flour in terms of texture and taste. The incorporation of cassava flour into bakery products shows an opportunity to reduce the massive dependence on costly wheat flour imports in developing countries, which improves the country’s revenues. This review focuses on diverse food applications of cassava flour, including cookies rackers, biscuits, and commercial products, highlighting cassava flour's market potential in Sri Lanka amidst the increasing demand for gluten-free products.Keywords: Cassava Flour, Wheat Flour, Substitute, Sri Lanka, Food Products
Published Version
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