Introduction Starch is one of the most abundant substances in nature, and is a renewable and almost unlimited resource. Starch is produced from grain or root crops. It is mainly used as food, but is also readily converted chemically, physically, and biologically into many useful products. To date, starch is used to produce such diverse products as food, paper, textiles, adhesives, beverages, confectionery, pharmaceuticals, and building materials. Cassava starch has many remarkable characteristics, including high paste viscosity, high paste clarity, and high freeze-thaw stability, which are advantageous to many industries. Cassava starch is produced primarily by the wet milling of fresh cassava roots but it can also be produced from dry cassava chips. The process of starch extraction from cassava is relatively simple because there are only small amounts of secondary substances, such as protein, in the roots. When cassava roots are harvested or selected for starch extraction, age and root quality are critical factors. Cassava roots need to be processed almost immediately after harvest, as the roots are highly perishable and enzymatic processes accelerate deterioration within one to two days. The food industry constitutes one of the largest consumers of starch and starch products. In addition, large quantities of starch are sold in the form of products sold in small packages for household use. The production of cassava starch has increased considerably in recent years. EAS 742-2010