Starch is abundant in such staple foods as potatoes, wheat, cocoyam, yam, maize, rice and cassava. Cassava starch is easy to extract using a simple process with limited capital. Advantages of cassava starch includes high level of purity, excellent thickening characteristics, neutral (bland) taste, desirable textural characteristics and relative cheap source of raw material that can surpass the properties offered by other starches from wheat, maize, potatoes and rice. Many improved cassava cultivars with relatively high dry matter and starch contents have been developed in Nigeria by the National Root Crops Research Institute (NRCRI) Umudike and the International Institute of Tropical Agriculture (IITA) Ibadan.

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