Kacou Amaco Marise

Physicochemical Properties of Flours from Four Traditional Cassava (Manihot esculenta CRANTZ) Varieties Grown in Côte d’Ivoire

Kacou Amaco Marise, Abbé Yaya Caroline, Aboa Nestor, Boni N’Zué & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2026

Background: Cassava (Manihot esculenta) is widely cultivated in developing countries and serves as an important raw material for food and industrial uses. Due to its high perishability and cyanogenic compounds, it is commonly processed into flour or starch; therefore, understandi...