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. bitter varieties are especially suited for industrial and feed purposes, because of their higher starch content, while sweet varieties are generally preferred if the root is to be consumed as food. a typical cassava root is composed of percent moisture, percent starch, percent fibre, percent protein...
. bitter varieties are especially suited for industrial and feed purposes, because of their higher starch content, while sweet varieties are generally preferred if the root is to be consumed as food. a typical cassava root is composed of percent moisture, percent starch, percent fibre, percent protein...
. bitter varieties are especially suited for industrial and feed purposes, because of their higher starch content, while sweet varieties are generally preferred if the root is to be consumed as food. a typical cassava root is composed of percent moisture, percent starch, percent fibre, percent protein...