Cassava Flour Research Articles

Production of Edible Coating For Preservation of Guava (Psidium guaiava L) FROM Raw Residue Derived From Processing of Cassava Flour (Manihot esculenta crantz)

Objective: The present work aimed to use crueira, waste from the processing of cassava flour, to develop an edible coating to be applied to guavas of the Paluma variety, for the purpose of post-harvest conservation. Theoretical Reference: The agricultural production of the Brazilian economy places the country in a prominent position on the international scene, at the same time as it is also a reference in supplying the domestic market with fresh products and their derivatives. However, given the perishable nature of products, much is lost throughout the entire production chain, and this volume is even increased when considering the generation of waste recommended for food processing. For example, you can mention the generation of waste from the production of cassava flour, which has underutilized areas and is generally disposed of improperly, causing environmental and social impacts. Method: Different formulations were tested using three variables: cassava raw (6%, 7% and 8%), glycerol (3%, 4% and 5%), immersion time (5 min, 10 min and 15 min) in six storage times (0, 2, 4, 6 and 8 days). Our fruits were analyzed for mass loss, pH, titratable acidity, total soluble solids, reducing sugars and sensory analysis for color, general quality and incidence of rot. Results and Discussion: Microbiological analyses were performed on the coating that presented the best conditions for preserving the fruits to verify the incidence of Salmonella, Bacillus cereus and Escherichia coli, and the microbiological results were within the requirements of current legislation. Under the conditions of the experiment, the coatings developed presented positive results for the preservation of guavas, delaying signs of ripening and increasing their shelf life, with emphasis on the coating composed of 6% cassava pulp and 3% glycerol, applied for 5 minutes, which presented better preservation characteristics for guavas in general. Implications of the Research: Contribute to the reduction of post-harvest loss of fruits and, consequently, impact on the supply of quality food for the population. Originality/Value: Reuse of waste generated in the production of cassava flour, an agro-industry of interest to several regions of the country, in the production of low-cost edible and natural coating, which directly impacts the preservation of fresh food, reducing waste, increasing the food supply, thus contributing to food security.

Optimization and Quality Properties of Fried Snack from a Blend of Wheat, High-Quality Cassava Flours, and Defatted Cashew Nut Meal Extrudate

Optimization and Quality Properties of Fried Snack from a Blend of Wheat, High-Quality Cassava Flours, and Defatted Cashew Nut Meal Extrudate

UJI KUALITAS BRIKET ARANG DARI SEKAM PADI DAN SERBUK KAYU SEBAGAI BAHAN BAKAR ALTERNATIF

The availability of sawdust and rice husks is abundant, so the utilization of these wastes in the South Kalimantan region is very profitable. Apart from that, there are several references that mention rice husk waste and wood dust as prospective biomass sources. In this research, the process of testing the characteristics of composite briquettes made from rice husks and wood dust as an alternative energy source was carried out. This research aims to compare the results of briquette characteristic tests with the results of previous research. The ratio of rice husk-wood dust mixture is 100:0, 70:30, 30:70, and 0:100. For each type of sample, cassava flour with a composition of 10% was used as an adhesive. Of the five parameters; water content, ash content, volatile matter content, fixed carbon, and heating value. There are two parameters that do not meet SNI standards, namely the levels of volatile substances and fixed carbon. For volatile matter levels, the value is still high, namely 45.55%, which should be ≤ 15%, while the value for carbon remains low, namely 35.56%, which should be ≥77%.

Exploring Dietary Habits through Hausa Royal Songs: A Study of Traditional Foods in Makaɗa Sa’idu Faru’s Compositions

Hausa oral songs, particularly royal songs, serve as profound reflections of cultural practices and values among the Hausa people of Nigeria. This study explores the cultural representation of traditional Hausa foods within the compositions of Makaɗa Sa’idu Faru, a renowned Hausa royal singer. The research aims to highlight how these songs portray dietary habits and culinary preferences, offering insights into the socio-cultural significance of food in Hausa society. The methodology employed a qualitative approach integrating document analysis of Hausa oral songs and semi-structured interviews with experts in Hausa culture and oral literature. Primary data included a selection of oral songs meticulously analyzed for thematic content related to traditional foods like fura da nono (millet dumpling and sour milk), honey, garin kwaki (cassava flour), and kunu (pap). Interviews with cultural scholars provided additional perspectives on the symbolic meanings and social contexts associated with these food references. Findings reveal that Makaɗa Sa’idu Faru’s compositions not only praise traditional rulers but also vividly depict the significance of specific foods in Hausa culture. The study contributes to a deeper understanding of Hausa cultural identity through its culinary traditions as documented in oral songs, emphasizing the importance of literature as a mirror of cultural expression and continuity.

Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique.

Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip® Pro WATEX® (Romer). The results showed that, from all matrices, the highest incidence and level of AFT were found in corn produced in Mozambique, with medians ranging from 6.5 to 66.5 µg/kg, with the samples showing values as high as 9200 µg/kg. Levels higher than the maximum admissible levels recommended by the Codex Alimentarius Commission for cereals and pulses (15 µg/kg) were observed in up to 90% of the corn samples, depending on the province. Corn produced in Angola showed lower amounts of AFT, with medians ranging from 1.2 to 7.7 µg/kg. Considering the maximum admissible levels for AFT recommended by the European Commission and the Codex Alimentarius Commission for cereals and pulses, the level of AFT contamination in staple food produced and consumed in the studied provinces is high and constitutes a public health risk for the population. Therefore, risk mitigation strategies are urgently needed.

Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.

The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard. Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies. The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

Consumers’ Willingness to Pay for Value-Added Cassava Flour (Pupuru) in Akoko North-East Local Government Area of Ondo State, Nigeria

Consumers’ Willingness to Pay for Value-Added Cassava Flour (Pupuru) in Akoko North-East Local Government Area of Ondo State, Nigeria

Edible Spoon and Edible Straw: Solusi Cerdik dalam Mengurangi Sampah Plastik di Jombang, Jawa Timur

Plastic is a polymer compound whose main constituent elements are carbon and hydrogen. Because it is difficult to decompose in nature, plastic is the biggest contributor to waste which causes damage to the natural balance. Based on data from the National Waste Management Information System (2023), Plastic waste is the second most common type of waste after food waste, as many as 41.1%. The solution to banning the use of plastic spoons and straws has been found by creating environmentally friendly spoons and straws that are edible and biodegradable. This biodegradable (Edible Spoon) uses wheat flour as a base so it is safe for consumption. Edible and biodegradable straws (Edible Straw) are also made from natural ingredients, namely cassava flour (mocaf) and cornstarch. The method used to produce Edible Straw is the fruit peel method. The method used to produce Edible Straw is the fruit peel method. This method is used to make Edible Straw dough from a mixture of dough and fruit which is mashed into a thin sheet resembling skin. This community service was carried out by STIKES PEMKBAB Jombang students with the aim of reducing the amount of plastic waste, especially plastic spoon and straw waste in Jombang.

The Flour Source’s Role as a Fermentation Substrate Influences the Physical Attributes of Nata de Coco

The production of coconut water in Indonesia is very abundant, but there are problems with its utilization. Discarding unused coconut water often results in an unpleasant odor, as fermentation produces acetic acid pollution. Coconut water has an economic value and is rich in nutrients. One product that can be made from coconut water is nata via fermentation. Making nata requires a source of carbon that can be obtained from flour and is influenced by its type. Thus, this study aims to examine the effect of adding different types of flour as a source of carbon for fermentation in making nata de coco. We use corn, tapioca, rice, and modified cassava flour (mocaf), along with granulated sugar as a sample control. The resulting nata de coco is analyzed for its physical characteristics, including yield, moisture content, and nata thickness. The results showed that nata made using carbon sources from rice flour produced the greatest yield (69.55%), as well as the highest thickness (3.958 mm). Nata, derived from rice flour, also has the highest moisture content (>85%). The study's results indicate that the selection of flour as a carbon source during nata de coco production significantly impacts its yield, thickness, and moisture content

Bio-composites from barley, wheat, and cassava flours reinforced with oil palm residues: Characterization and tensile mechanical performance

This study explores the production of bio-composites from barley, wheat, and cassava flours, reinforced with varying ratios of oil palm residues. The research emphasizes principles of circular economy and sustainability. Both flours and reinforcements underwent characterization to elucidate how their physicochemical properties affect the mechanical behavior of the bio-composites. Barley flour exhibited significantly higher levels of protein (11.11 %), crude fiber (5.64 %), and ash (2.80 %) compared to wheat and cassava flours. Conversely, cassava flour stood out for its high carbohydrate concentration (approximately 97.8 % on a dry weight basis). Characterization highlighted enhanced adhesion between reinforcements in bio-composites with cassava flour, alongside morphological distinctions on fractured surfaces. Fourier-transform infrared (FTIR) analysis unveiled several functional groups in the bio-composites, while thermogravimetric analysis delineated five stages of thermal degradation. In terms of mechanical properties, bio-composites with barley flour showed higher elastic modulus values (970.5 MPa), while those with 12 % OPKS exhibited tensile strengths of 1.7–2.1 MPa. The interaction among components emerged as a fundamental factor influencing the mechanical properties of bio-composites, underscoring the necessity of considering reinforcement composition and distribution during fabrication.

Kombinasi Rasa Lemon Curd dan Cassava Tart dalam Kreasi Kue pada Cafe U.Berkopi

This study discusses the development of a food product called Cassava Tart with Lemon Curd and Butterfly Pea Pannacotta, aimed at reducing the use of imported wheat flour by utilizing mocaf (Modified Cassava Flour) as a local ingredient. The pannacotta, prepared with butterfly pea powder, adds color variation and appeal. Collaboration with the cafe U.berkopi was conducted to test product preference, involving 25 panelists in a hedonic test. The results showed that 100% of the panelists were very fond of the appearance and color, 80% were very fond of the aroma, 84% were very fond of the texture, and 92% were very fond of the taste. The standard recipe for this product consists of various ingredients, including mocaf flour, margarine, lemon juice, whipping cream, and sugar. Business analysis indicated a potential profit of Rp. 2,000,000 per month from the sale of 486 pieces. This study recommends that culinary innovation continue to be developed by utilizing local raw materials.

Physical properties, nutritional profile, and consumer acceptability of gluten-free breakfast flakes from cassava flour

Driven by the increasing demand for gluten-free and affordable breakfast options, this study investigated the potential of cassava flour, as a primary ingredient and gluten-free alternative, for producing extruded breakfast flakes. Cassava flakes were prepared using a twin-screw extruder at a constant screw speed of 35 rpm, constant cutter speed of 21.2 rpm and barrel temperatures of 81 °C, 93 °C, and 89 °C in the first, second, and third zones, respectively. The physical properties, nutritional profile, and consumer acceptability of the cassava flakes were compared to a commercially available breakfast cereal. Cassava flakes exhibited significantly different (p < 0.05) physical properties. They had a higher WSI (57.6 %) but lower values of bulk density (0.3 g/cm3), WAI (2.3 g g-1), and color value (yellow orange ±1.73). Cassava flakes had lower fat (0.3 %), protein (6.6 %), and dietary fiber (1.8 %) compared to the commercial product, except for ash (2.3 %), moisture (6.0 %), carbohydrates (89.0 %), and energy (384.7 Kcal/100 g). Despite these differences, cassava flakes met the UNBS requirements for breakfast cereals. Additionally, the cassava flakes’ nutritional adequacy for school going children and adolescents was assessed by determining their %contribution to RDA per serving (30 g cassava flakes + 100 g milk). Their contribution to the RDAs of school going children was minimal with only the contribution of carbohydrates for all age groups and the contribution of protein for 4–8 years aged children meeting recommendations due to the low protein, fat and fiber content. It is, therefore, important to consider reformulation of the cassava flakes and incorporation of other ingredients to improve their protein, fiber, and energy content. Overall, cassava flakes were acceptable with good functionality, but the acceptability can further be enhanced through optimization of the sensory and nutritional qualities.

Protective Effect of Banana, Cassava, and Corn Flours on Hepatotoxicity of Malnourished Male Rats

Background: Malnutrition-induced hepatotoxicity is defined as liver damage caused by insufficient nutrition, which results in oxidative stress and damage to liver cells. Objectives: The present study aimed to investigate the protective effects of banana, cassava, and corn flours on hepatotoxicity induced by malnutrition in male rats. Methods: Twenty-four male rats were divided into six groups (n=4): (1) rats received 30 g/rat normal feed daily for 45 days; (2) rats received 30 g malnutrition feed daily for 45 days; rats received 30 g/rat malnutrition feed daily for 15 days and then treated with normal feed (3), banana flour (4), cassava flour (5), and corn flour (6), for 30 days. The malnutrition groups received a diet with protein deficiency for 15 days, then were treated with a diet according to each treatment group. The liver enzymes were analyzed, including aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels. Furthermore, the liver's histopathological changes in each group were evaluated using Hematoxylin eosin staining. Results: The AST levels in malnourished male rats significantly (p&lt;0.05) increased (240.75±67.23 U/L) compared to the control group (170.00±33.52 U/L). While, the ALT levels (66.75±12.69 U/L) were decreased compared to the control group (98.75±26.61 U/L). Furthermore, malnutrition diet in rats caused significant changes in liver histology, including inflammatory cell infiltration, necrosis, congestion of the central vein, cytoplasmic vacuolization, and widened hepatic sinusoid. Interestingly, normalized AST and ALT levels and improved liver histology were observed in malnourished rats after receiving normal feed and flour of banana, cassava, and corn. Conclusions: Banana, cassava, and corn flours exhibited hepatoprotective activity on malnutrition-induced hepatotoxicity in malnourhised male rats.

Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.

Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS.

Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five classes and 27 subclasses were identified in cassava flour, including key substances such as free fatty acids (36 species), diglycerides (DGs) (31 species), and triglycerides (TGs) (259 species). Using Metware Cloud for statistical analysis, significant variations were observed in 50 lipid species over long-term storage, reflecting changes in lipid profiles due to storage. These lipids correlate with seven metabolic pathways, among which glycerolipid metabolism is the most affected. The metabolites associated with these pathways can differentiate cassava flour based on the length of storage. This study provides a theoretical basis and storage technology parameters for lipid changes during cassava flour storage.

Flour geographical indication in the Southern Bahia

The region surrounding the city of Buerarema, is also known as “Bolsão do Maruim” (a rural area contained in the municipalities of Buerarema, São José da Vitória, Ilhéus and Una, in South Bahia) Where cassava production, is notoriously recognized for its excellent flour quality. Aiming to add reliability and national recognition, this work presents points of attention to be observed in a market strategy based on the registration of the Geographical Indication (GI) of cassava flour from Buerarema. For example, some GIs include: Champagne from France, Port wine from Portugal, coffee from Colombia, Parmigiano-Reggiano cheese from Italy, Canastra cheese from Brazil and Cachaça from Salinas also in Brazil. The GI registration is granted to products or services that are characteristic from their site of origin, which generates renown and value, also giving emphasis in relation to their competitors in the market place. There are thousands of GIs registered in the world and most belong to the agricultural and food sector and their commercial value is estimated in billions of dollars. The work is of an Applied nature and through a qualitative, exploratory research, using the technical procedure of action-research and bibliography. As a result, the main aspects are presented that the possible Gi registration for Buerarema flour must observe and define in order to protect its product from local competition and also in global markets.

The relationship between food insecurity, purchasing patterns and perceptions of the food environment in urban slums in Ibadan, Nigeria

BackgroundRapid urbanisation without concomitant infrastructure development has led to the creation of urban slums throughout sub-Saharan Africa. People living in urban slums are particularly vulnerable to food insecurity due to the lack of physical and economic accessibility to food. Hence, it is important to explore how vulnerable groups living in slums interact with the food environment. This study assessed the relationships between food insecurity, including restrictive coping strategies, food purchasing patterns and perceptions about the food environment among dwellers of selected urban slums in Ibadan, Nigeria.MethodsThis community-based cross-sectional study was conducted with people responsible for food procurement from 590 randomly selected households in two urban slums in Ibadan. Food insecurity and restrictive coping strategies were assessed using the Household Food Insecurity Access Scale and the Coping Strategy Index, respectively. We examined purchasing patterns of participants by assessing the procurement of household foodstuffs in different categories, as well as by vendor type. Participants’ perceptions of the food environment were derived through a five-item composite score measuring food availability, affordability and quality. Chi-square tests and logistic regression models analysed associations between food insecurity, purchasing patterns and perceptions of the food environment.ResultsThe prevalence of food insecurity in the sample was 88%, with 40.2% of the households experiencing severe food insecurity. Nearly a third (32.5%) of the households used restrictive coping strategies such as limiting the size of food portions at mealtimes, while 28.8% reduced the frequency of their daily meals. Participants purchased food multiple times a week, primarily from formal and informal food markets rather than from wholesalers and supermarkets. Only a few households grew food or had livestock (3.2%). Food insecure households had a lower perceived access to the food environment, with an approximate 10% increase in access score per one-unit decrease in food insecurity (AOR = 0.90, 95% CI: 0.84, 0.96). The most procured foods among all households were fish (72.5%), bread (60.3%), rice (56.3%), yam and cassava flours (50.2%). Food-secure households procured fruit, dairy and vegetable proteins more frequently.ConclusionFood insecurity remains a serious public health challenge in the urban slums of Ibadan. Perceptions of greater access to the food environment was associated with increasing food security. Interventions should focus on creating more robust social and financial protections, with efforts to improve livelihoods to ensure food security among urban slum-dwellers.

Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study.

The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 105 g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.

Effect of the Digestibility of Cassava Flour (Manihot esculenta Crantz) by Enzymes Extracted from Corn Malt.

The aim of this study is to determine the effect of the digestibility of cassava starch by the enzymes extracted from corn malt, which will constitute one of the answers to the problem of integrating local products into the process in a modern brewery. Cassava starch solutions of different concentrations (E0: 0g/L; E1: 1g/L; E2: 1.1g/L; E3: 1.2g/L; E4: 1.3g/L; E5: 1.4g/L and E6: 1.5g/L) were prepared and subjected to two treatments (gelatinized and non-gelatinized) and 5mL of each were placed in a test tube. Three millilitres (3mL) of the solution containing amylases extracted from malt corn was then added to each of the test tubes containing the cassava flour solutions. All the treatments were subjected to three temperature stages (50°C for 15min, 90°C for 20min, and 100°C for 75min). Twenty-eight (28) objects (two duplicates) were experimented in a complete factorial design (2 treatments × 2 temperature levels). The results obtained showed that gelatinization had no effect, which could be due to the high optimum temperatures of corn enzyme activity. The concentrations also did not have significant differences which shows that these concentrations can well be used on an industrial scale to digest cassava starch by corn malt enzymes.

First evidence on the occurrence of multi-mycotoxins and dietary risk exposure to AFB1 along the cassava value chain in Uganda

This study investigated the occurrence and distribution of multiple mycotoxins (aflatoxin B1, B2, G1, G2, fumonisins B1, B2, ochratoxin A (OTA), deoxynivalenol (DON), zearalenone (ZEN), and citrinin (CIT)) in cassava products and as assessed the potential risk of aflatoxin B1 (AFB1) exposure among cassava consumers. A total of 192 samples of cassava products (96 flour and 96 chips, each with 48 samples from farmer and 48 from wholesaler) were analysed using LC/MS–MS. All positive samples irrespective of their origin (flour or chips) exhibited AFB1 levels exceeding the EU regulatory threshold of 5 µg/kg. The sum of fumonisins (FB1 + FB2), ZEN, and DON were significantly (P < 0.05) higher in cassava flour (14.3 µg/kg; 3.71 µg/kg; 25.1 µg/kg) compared to chips (6.54 µg/kg; 1.25 µg/kg; 0.25 µg/kg), respectively. Aflatoxins G2 was not detected in any of 192 samples. Cassava flour samples from farmers exhibited significantly (P < 0.05) higher mean concentrations of AFB1 (27.1 µg/kg), total aflatoxins (78.2 µg/kg), and ochratoxin A (79.6 µg/kg) in contrast to wholesalers, whose mean levels were notably lower at 8.91, 5.79 µg/kg, and 2.44 µg/kg, respectively, pointing the likely critical source of mycotoxin contamination. Cassava consumers in Northern Uganda are at a higher risk, with an estimated 2.06 cancer cases per 100,000 individuals per year compared to those in Eastern Uganda at 0.25. This study underscores the urgent need for interventions to manage aflatoxins in cassava flour, particularly at farm level in Northern Uganda. It accentuates a shift market to household-level sampling and the need for analytical methods targeting multiple mycotoxins.