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. 2023 May 12;10:1061611. doi: 10.3389/fnut.2023.1061611

Figure 6.

Figure 6

Illustrations of the retting process of cassava tubers (Manihot esculenta). Cassava tubers cleaned (A) and retting for 3 days (B). The water used to ret the tubers is then discarded (C) along with a sizeable amount of starch, which can be observed in the bottom of the recipient (D) and on the ground (E). Photo credits: M. Rapinski.