Consumption of cassava by the community still focuses on the form of flour, namely tapioca. In fact, whole cassava has more nutrients than its pure form. In fact, consumption of tapioca flour alone can be associated with degenerative diseases or non-communicable diseases (PTM).
Prof. Fransiska Rungkat, Professor of Food Science at IPB University said that cassava should be able to overcome two problems at once related to health and food security. However, processing cassava through the purification process can interfere with health. The results of processing pure products such as tapioca flour do not contain any nutrients except carbohydrates.