Like other roots and tubers, both bitter and sweet varieties of cassava contain Antinutritional factors and toxins, with
the bitter varieties containing much larger amounts.
The process features thorough desolventizing, light yellow meal,
complete passivation of Antinutritional factors, short time required for high temperature desolventizing
and low loss of meal NSI.
Suitably cooked or otherwise prepared, the nutritional and Antinutritional contents of each of these staples is widely different from that of raw form
and depends on the methods of preparation such as soaking, fermentation, sprouting, boiling, or baking.