Step 1: Washing and peeling of cassava roots.
Step 2: Parboiling by steeping in boiling water for 10 minutes.
Step 3: Decanting .
Step 4: Sun drying the parboiled chips for 36 hours.
Step 5: Oven drying for 24 hours at 70 degree Celsius.
Step 6: Powdering in disintegrator and then sieving.
Step 7: Separating large sized fractions, medium sized fractions ( rava ) and small fractions (porridge powder).
Step 8: Large fraction again put into the disintegrator.
Step 9: Two tablespoon-full porridge powder could be added to hot milk after adding sugar for taste and served to infants and invalids as an energy drink.