“…In recent times, food researchers have discovered new ways to use cassava. Some of the new products made from cassava are chips (Nambisan & Sundaresan, 1985;Vitrac, Dufour, Trystram, & Raoult-Wack, 2001), fermented beer (Colehour et al, 2014), bread (Pasqualone et al, 2010), cake (Sanful & Darko, 2010), tapioca (Adebowale, Sanni, Awonorin, Daniel, & Kuye, 2007;Sanni, Atere, & Kuye, 1997), biofuel (Hu, Tan, & Pu, 2006;Nguyen, Gheewala, & Garivait, 2007;Papong & Malakul, 2010), and medicine (La Frano, Woodhouse, Burnett, & Burri, 2013). Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named "garri" or "gari".…”