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Resistant starch is a type of starch that isn’t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria....

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Cassava is not fully utilised in Eastern Africa compared to West Africa (Nigeria, Ghana). Cassava can earn you extra income, provide employment opportunities and serve as a reserve food in times of scarcity....

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Cassava flour is gaining momentum as a “go-to” gluten-free, grain-free flour. And it’s not surprising when you consider that those who follow restricted diets typically have to blend several flours to achieve the same consistency as wheat flour....

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tapioca flour Tapioca flour is made from the root of the cassava plant, a shrub native to South America ( cassava is known as tapioca). The cassava root is very starchy, but gluten-free. The root can be processed into tapioca pearls, tapioca sticks,...

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Wheat gluten, also called seitan , wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat....

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Data indicates that RS is safe and well tolerated up to about 40-45 grams per day. Consuming more than this might result in diarrhea and bloating, since high amounts can overwhelm the fermenting ability of our colonic bacteria....

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Preferentially feeds “good” bacteria responsible for butyrate production. It even promotes greater butyrate production than other prebiotics....

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Starchy foods are rich providers of complex carbohydrates. They are a potent source of fiber essential to facilitate digestion. Besides, starch ought to constitute a third of a well-rounded meal....