Switch to cassava(garri) flakes a nutritious alternative.

 Switch to cassava flakes a nutritious alternative.

Cassava flakes as a cereal.

Flakes are a common food in many cuisines. They're made of whole roasted or raw grains and legumes. Many people consume flakes as breakfast, a snack or as a component of their diet. Flakes are also made from garri (Cassava) ,milled grain and include wheat, corn and rice flakes. Apart from providing flavour, protein and other nutrients, flakes can reduce gastrointestinal distress when consumed in excess. 

 Cassava is a popular name for a type of starchy root vegetable. The root vegetable is cooked and served as a side dish in many meals. It's also used in making sweets and desserts. Cassava is rich in calcium, potassium, fiber and vitamins B6, C and E. It's also loaded with fiber, vitamins B6 and C, magnesium, iron and protein. Since cassava is a good source of protein, it's often used to make meat substitutes such as tofu or vegan protein powder. In addition to its nutritional content, cassava is gluten-free and has no known side effects. 

 Many health benefits accrue from consuming cassava flakes; it's a good source of dietary fiber. Fiber is essential for healthy digestion and elimination. 

Furthermore, fiber reduces the risk of cardiovascular disease by slowing down the blood rate and controlling blood cholesterol levels. Decreasing cholesterol levels through fiber supplementation decreases the risk of cardiovascular diseases such as heart attacks and stroke. 

 In addition to its nutritional attributes, cassava flakes has a pleasant but mild flavour that blends well with spices. People can easily switch to cassava flakes from other flaked cereals. A lesser-known characteristic of cassava flakes is their antioxidant capacity. 

Free radicals damage cells in the human body by causing oxidative stress- an excessive release of free radicals in the body. Antioxidants neutralize free radicals by attracting them and binding them; this prevents damage to the human body's cells. Since cassava flakes are loaded with antioxidants, they're a healthier alternative to other flaked grains. 

 Cassava flakes taste similar to wheat flour with a less granular texture that sinks when cooked. They can be used as an alternative to wheat flour for making cakes, bread, dishes or desserts. Flakes are gaining popularity worldwide due to their benefits as a nutritious snack or meal component. 

Cassava (garri) tastes good and have many culinary uses making them an excellent dietary supplement based on existing consumer demand. The nutritional value of cassava - as well as its other varieties - makes it an ideal base for making flaked foods that appeal to consumers worldwide.