*1.1.3 Cassava*

Cassava (*Manihot esculenta*), is cultivated widely in many tropical countries and used as food in African countries. Brazil, Indonesia, and Zaire are the major producers in the world. Cassava roots have 20–35 wt.% starch and 1–2 wt.% protein [14]. The composition of cassava is shown in **Table 3**. At a productivity level of 30 tons ha<sup>−</sup><sup>1</sup> of Cassava with 25 wt.% starch, 70% conversion to ethanol has been reported [15].


**Table 3.** *Average composition of cassava.*
