The program “O Dia de Campo na TV” from the Brazilian Agricultural Research Corporation (EMBRAPA) shows in a practical way how to process cassava starch at home, creating bijus and tapioca ideal for consumption by people with celiac disease, caused by gluten intolerance.
For researcher Joselito da Silva Motta, the appreciation of cassava these days invariably involves the popularization of its consumption and derivatives, which have long been included in human nutrition.
In addition to teaching how to extract cassava starch, the video also shows how to include vegetables in the dough and produce colorful tapioca.
Source: EMBRAPA
http://www.youtube.com/watch?v=mT4eOYOfXNw&feature=player_embedded